This a recipe for a very hearty corn and crab chowder. Served alongside a crisp and toasted slice of baguette it is definitely a meal in itself. Especially good when the corn is in season and fresh off the stalk!!
In a heavy bottomed pot, over medium heat; add the bacon and stirring often cook until it is crispy. Remove the bacon to a paper towel lined plate, but keep the rendered bacon fat in the pot, as this will be used in making a roux.
Add your diced celery, onion, carrots, potatoes and sweat the vegetables until they are soft and the onions and celery are translucent.
Add the chopped tarragon. Stir well to mix all of the ingredients.
We're going to make the roux (the soup's thickening agent) so if the vegetables have absorbed all the bacon fat, you will need to add some additional oil 2-3 TBSP. (vegetable or canola).
Add the flour 1 TBSP at a time, until you have equal parts fat / flour and a loosely put together mixture combined with the vegetables.
Cook the roux / vegetables for a couple of minutes while stirring to prevent from sticking and burning, and also to allow the raw flour taste to 'cook out' of your roux.
Add the Fish or Vegetable Broth and lightly simmer the vegetables until they are cooked through, and the broth has thickened from the roux, and the natural starch of the potatoes.
Taste and season with salt and pepper. Adjust as necessary.
Add the 35% Cream, Corn Kernels and slowly bring to a boil, stirring all the time.
When the 'chowder' reaches a boil, lower the heat and reduce to a bare simmer.
Add your crab meat, and shut off the heat.
Taste and adjust seasonings again.
Just prior to serving, add your crispy bacon as a garnish to the chowder.
1. Remember, recipes are only guidelines.
2. Play, experiment, vary quantities to suit YOUR preferences.
3. If you have to use canned corn, rinse it really well.