Crab And Corn Chowder

1. 1

   In a saucepan, heat the milk and evaporated milk, but do not bring to the boil. Set aside when heated.

2. 2

   In a large stockpot, combine the 2 cups water, leeks, Hatch peppers, celery, potatoes and the reserved corn cobs. Cook, covered, until potatoes are just tender.

3. 3

   Once tender, remove the cobs and discard them. Make a slurry out of the 6T flour and 6T water. Stir the slurry into the stock.

4. 4

   Add the corn kernels, corn milk, butter, salt, pepper and the warm milks. Bring this to the boil, then reduce it to a simmer until thick.

5. 5

   Check seasonings. Add crabmeat and very gently stir to mix. Serve immediately with garnish and parsley, if desired

6. 6

   In a bowl, combine the cracker, butter and crab boil to coat the crackers.

7. 7

   Place the mixture evenly on a foil-lined baking sheet and bake at 350 until browned, about 12 minutes.

No additional tips available.