This week, I made a big batch of my famous crab cake mixture so I could enjoy crab cakes that night and
then three different meals later in the week. So tonight my famous crab corn chowder with a kick start
from the crab filling that I already made from the crab cakes. I’m also going to do this amazing crostini
on the side with sundried tomatoes and sliced yellow tomatoes, so nice. The first thing I did though. I
have some toasted bread in the oven already. Show you how I did it, there we go. Toasted bread, just
like I said. Could’ve been simpler, I just took a loaf of bread, you can take any loaf of French thyme
bread, slice it, put it on a baking sheet 350 degrees for 8 to 10 minutes and that’s what you get. It’s
great, it’s super fast so while that’s cooling, I may get going on my crab corn chowder and again a little
bit of heat under this pan back here. About medium heat and just to remind you we made a big batch of
that crab cake filling and I saved a cup in this little container so we’ve got the crab, we’ve got the sour
cream and all the spices, the oregano and the old --.
Remember I got a little oats in there and I’ve got some breadcrumbs and the oats and the breadcrumbs
are going to work to thicken this soup as it cooks, plus I’ve got some other tricks up my sleeve so about a
cup of that is going in and then I’m going to add four cups of chicken broth. I like to use reduced sodium
chicken broth because I can always add salt later. The crab filling with the old – had a little bit of salt in
there so what I like to do is just season it later. I need some two bay leaves so we’re going to add those
and these will go in and they will really season the broth and then we’ll take them out right before we
start it. Then two cups of corn, I just pulled this right from the freezer so I’m going to put it in frozen,
that’s fine, I don’t need to thaw it first. It’s going to be great. We need two cups and put the whole bag
in. What am I going to do, this is a little bit more than two cups, what am I going to do with this much
corn, frozen corn so it’s all going in and give that a quick stir. There we go, I’m going to bring that to a
simmer which only takes a minute. It gives me the perfect time to make my crostini.
And I’ve got store bought sundried tomato pesto. You can use basil pesto, any kind of pesto you want
because it’s really just like this flavorful spread. So I spread this on. You know use your eye, it works out
to be about a teaspoon of pesto per bread sliced. Alright, they’re all topped with this great sundried
tomato pesto so I’m going to give that just enough time to get the tomatoes slices on here before I need
to finish that soup. So almost looks like lemon, must such a great contrast and you try to make things
that not only taste great but that are super appealing to your eyes, it’s really good. So now it came to a
simmer, turn it down a tiny bit. I need a cup of milk. I’m going to use low fat milk. You can use nonfat
milk, you can use regular milk and a cup goes in and if you want thicker chowder, you can take out a cup
of the corn and put in a can of cream corn, that will do the same thing too. Believe it or not, cream corn
is not high in fat. It sounds like it should be but it’s not because it’s made with low fat milk.
So this just needs to kind of heat through and remember I don’t want the milk to get that film on top so
really just want it to heat through. That’s all we need, the crostini is finished, the chowder is finished,
I’m going to turn it off. See that big chunks of crab in there and the corn, this is just the way I like it and
like to garnish it with a little bit of parsley for a pop of that flavor and also the color. This smells yum.
There we go, that looks steaming hot. Rich and simple tasting, not sinful at all, it’s heaven.