Crabby Corn Chowder

Ingredients

• •1 tablespoon butter
• •1 stalk celery
• •¼ cup chili peppers in adobo sauce
• •2 bay leaves
• •¼ cup sherry
• •2 cups fish stock
• •4 cups corn kernels
• •4 cups half-and-half
• •1 pound lump crab meat
• •3 tablespoons olive oil
• •2 oz flour
• •salt and pepper
• •1 large onion
• •3 yukon gold potatoes

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Method

From foodista.com — read the original

1. 1Heat a deep pot over medium heat.
2. 2Add oil and butter. When butter is melted, add potatoes, celery, onion, bay leaves and chipotle peppers to the pot. Season vegetables with salt and pepper, mix well and saute until tender, about 10 minutes.
3. 3Sprinkle in flour and cook about 2 minutes, stirring constantly. Stir in clam juice and half and half and mix well.
4. 4Bring soup up to a simmer and continue to simmer for about 20 minutes, or until potatoes are soft. Stir in corn, crab and sherry and simmer for another 5 minutes, until heated through.
5. 5Adjust the soup seasonings and remove the bay leaf. Ladle soup into bowls and top with a few dashes of hot sauce, if desired.
6. 6Serve with some crackers, crusty bread or cornbread.