By John Edward Young, Correspondent
Serves 6
Nothing beats fresh crabmeat, however, quality crabmeat is often available in the refrigerated section of your supermarket. Canned crabmeat sold off the shelves is a bit iffy, so be warned.
3/4 pound all-purpose potatoes
3 tablespoons butter
1 cup diced celery
1 cup diced onions
2 cups fish stock, or 1 cup clam juice and 1 cup water
2 cups cream (heavy, light, or 1 cup of each)
2 cups frozen corn kernels, thawed
3 to 5 tablespoons sherry (optional)
Salt and ground pepper, to taste
2 cups fresh or quality refrigerated crabmeat
Hot sauce or Tabasco, to taste
1/2 cup chopped cilantro or parsley
1. Peel potatoes and cut them into 1/4-inch cubes (about 1-1/2 cups).
2. Cover potatoes with cold water; set aside.
3. Melt butter in a 3-quart saucepan over medium-low heat; add celery and onions. Sauté, stirring occasionally, until onions are soft and wilted, about 5 minutes.
4. Add drained potatoes, fish stock (or clam juice and water), cream, corn, sherry, salt, and pepper. Reduce heat to simmer and cook until potatoes are tender.
5. Gently stir in crabmeat and cook until thoroughly heated. Stir in a few dashes of your favorite hot sauce, or Tabasco, if desired. Taste and adjust seasonings to your liking.
6. Ladle chowder into heated soup bowls; sprinkle with cilantro or parsley.
