Wh at spices do I put in corn chowder?!
Answers: What should I use for spices in corn chowder and can I put in some crab meat
Cumin, Thyme, Sage are all good with corn chowder. If you add crab meat you could add some Old Bay seasoning mix which is specifically made for seafood and chowders.
Title: Corn Chowder
Categories: Soups, Chowders
Yield: 8 servings
1 lg Onion, cut into small dice
1 T Ground coriander seeds
3 T Olive oil
3 T Unsalted butter
1 c Dry white wine
3 c Fresh corn kernels
-(5 or 6 large ears)
6 c Light chicken stock or
-low-salt chicken broth
2 c Heavy (whipping) cream
1 pt Cherry tomatoes, stemmed
-and quartered
2 c Firmly packed fresh sweet
-basil leaves, cut into
-thin strips
Salt
Pepper
yes you can add crab meat bet its tastey...can i come over once its done?hope you live close to fla.lol
Freshly ground black pepper * i would suggest the merest hint of ground nutmeg , i am sure crab meat will enhance the flavour
You could work off of a recipe, but I just start with the basics and then build from there.
When making a soup always start with a mirepoix, which is diced celery, carrots, and onion. Equal parts celery and carrots (about 1 cup each), and about 1 1/2 times the onion (1 1/2 cups). Sweat with a little bit of oil and butter mixed.
With chowder I usually add a couple of potatoes chopped, and saute them for a few minutes.
After that, add your corn (fresh off the cob is best) and saute a few minutes more.
Now is the time to add your spices, I usually use real garlic minced (2-4 cloves), 1 tsp. celery seed, 1/4 tsp, red pepper, 1 tsp. of thyme, and salt and pepper to taste (start with 1/2 tsp of salt and then add more from there depending on your taste). Saute until you can really start to smell the garlic stirring well, so that you coat your veggies with the spices.
Add your chicken stock (i just usually fill up the pot), and bubble for a good 20 minutes at least. Instead of adding heavy cream (which is the correct thing to add, and you can certainly do if you want), I use a can of evaporated milk instead. Its lower in fat, and it tastes just as good, plus its cheaper too. I usually add a cupful of cheddar cheese, shredded, and a couple of tablespoons of sour cream, but dont add the sour cream until you take the pot off the burner, and use a whisk to incorporate it in. Always add the crab meat last (after you add the sour cream, when the burner is off, the residual heat will cook the crab meat) , otherwise it gets rubbery.
I make the same dish with lobster, or even tiny salad shrimp.
Good Luck with your recipe, whichever one you decide to use.