*  Exported from  MasterCook  *

                       Creole Corn-and-Crab Chowder

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups                            Seafood
                Vegetables                       Potatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      bn            Fresh basil -- mince
     1/2  bn            Fresh thyme -- mince
     1/2  bn            Fresh oregano -- mince
   1                    Onion -- dice
   3                    Cl garlic -- mince
   3                    Ribs celery -- dice
   1                    Red sweet pepper -- dice
     1/4                Stick unsalted butter
   1      tablespoon    Creole seasoning
     1/2  cup           Dry sherry
     1/2  gallon        Milk
   1      quart         Heavy cream
   4                    Potatoes; peel -- cdice
   3                    Ears corn; cut kernels -- scrape cob
   2      pounds        Lump crabmeat
   1      pound         Claw crabmeat
   2                    Scallions -- chop
     1/2  teaspoon      Liquid crab boil
                        Salt and white pepper
                        Tabasco
                        Worcestershire

Saute the onion, garlic, celery and peppers in butter, then add the Creole seasoning and deglaze with sherry.
Reduce until the mixture is almost dry. Add the milk, cream, potatoes, corn kernels and
 cob scrapings. Bring to a boil, then reduce heat to a simmer. Cook until the potatoes are
 easily pierced with a fork. Add the crabmeat. Fold in the fresh herbs, scallions
 and crab boil, along with the salt and other seasonings to taste.
 Simmer just 10-15 minutes

                   - - - - - - - - - - - - - - - - - -