Crab-Corn Soup with Tasso Ham

Instructions
1. Melt butter in a cast-iron Dutch oven. Add ham, celery, onions, corn, and garlic and sauté for 3 to 4 minutes or until vegetables are tender. Add flour and stir over medium heat for 3 to 5 minutes. Add white wine and reduce by half.
 
2. Add clam juice, chicken stock, bay leaf and old bay seasoning. Bring to a boil. Reduce heat, and simmer 10 minutes or until mixture is slightly thick, stir frequently to avoid vegetables sticking at bottom of pot .
 
3. Add cream, thyme, salt and pepper to taste. Cook soup for about 4 to 5 more minutes, then fold in crabmeat and cook for an additional 5 minutes on low simmer. 
 
Ingredients
  • 2 tablespoons butter
  • ½ cup tasso ham, diced
  • 1 cup celery, diced
  • 1 cup onions, diced
  • ½ cup fresh corn
  • 1 tablespoon garlic, minced
  • ¼ - ½ cup white wine
  • ½ cup all-purpose flour
  • 2 cups clam juice
  • 2 cups chicken stock
  • 1 bay leaf
  • 1 tablespoon old bay seasoning
  • 2 cups heavy cream
  • ¼ teaspoon dried thyme
  • Kosher salt
  • Black pepper
  • 1 pound lump crabmeat, shell pieces removed

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