Indulge in the comforting flavors of a creamy corn and crab chowder, elevated with a hint of exotic sweetness from Chef Wayne's Mango Orange Saffron Chilli Sauce. This delightful soup combines the natural sweetness of fresh corn with the delicate richness of crab, creating a satisfying bowl of warmth and flavor. Let's dive into this delicious recipe that will surely become a favorite among your family and friends.
- 1 tablespoon butter
- 2 tablespoons Chef Wayne's Mango Orange Saffron Chilli Sauce
- 1 strip bacon or 1 teaspoon bacon fat
- 1/2 large yellow onion, chopped (about 3/4 cup)
- 1/3 cup diced red bell pepper
- 1/2 cup small diced carrot
- 1/2 cup small diced celery
- 4 to 5 ears sweet corn, kernels removed from the cobs (about 3 cups), cobs reserved
- 1 bay leaf
- 4 1/2 cups milk, whole or low fat
- 2 medium Yukon Gold potatoes, peeled and large (1-inch) diced (about 3 cups)
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves
Cook the bacon: Place butter and bacon into a large, heavy-bottomed soup pot. Heat on medium heat until the bacon renders its fat, approximately 3-4 minutes.
Cook the vegetables (except the corn and potatoes): Add the chopped onions, red bell pepper, carrot, and celery to the pot. Lower the heat to medium-low and cook until the vegetables soften, about 5 minutes.
Add corn cobs and bring to a simmer: Break the corn cobs in half (after removing the corn kernels) and add them to the pot. Pour in the milk and add the bay leaf. Bring the mixture to a boil and then reduce the heat to a bare simmer. Cover the pot and let it cook for 20 minutes. Make sure the heat is low enough to maintain a gentle simmer, preventing scalding of the milk at the bottom of the pan.
Add potatoes: After 20 minutes, add the diced potatoes, salt, and fresh thyme leaves to the pot. Increase the heat slightly to bring the soup back to a simmer. Then, lower the heat to maintain the simmer and cook for another 10 minutes.
Finish the soup: Discard the corn cobs, bacon strip, and bay leaf from the pot. Add the corn kernels and freshly ground black pepper. Raise the heat to bring the soup to a simmer again, then reduce the heat and cook for an additional 5 minutes until the potatoes are fork tender. Taste and adjust the seasoning with more salt and pepper if desired.
Serve the Creamy Corn and Crab Chowder with Mango Orange Saffron Sauce piping hot, garnished with a sprinkle of fresh thyme leaves and a drizzle of Chef Wayne's Mango Orange Saffron Chilli Sauce. The combination of sweet corn, tender crab, and the exotic flavors of the sauce will create a symphony of taste that will tantalize your palate. Enjoy this heartwarming bowl of goodness as a comforting meal or as an impressive starter at your next gathering.