Crab & Bacon Corn Chowder with Crab Meat Beignets - 16 oz

Prep

60 Minutes

Total

85 Minutes

Yield

6 Servings

Ingredients

Chowder

  • 6 Ea Ears of Corn
  • 12 Ea Bacon slices, chopped
  • 1 Ea Onion, chopped
  • 2 Ea Garlic Cloves
  • 1 Ea Large Potato, peeled & diced
  • 1 Quart Heavy Cream
  • 2/3 Ea Heron Point Crab Meat
  • To Taste Salt
  • To Taste Black Pepper

Crab Beignet

  • 1 1/2 Cup Milk
  • 4 1/2 Tbsp Butter, unsalted
  • 3/4 Cup Flour
  • 3 Ea Eggs
  • 1/3 Cup Parsley, chopped
  • 1/3 Ea 16 Oz Heron Point Crab Meat
  • 1 1/2 Tsp Salt
  • 1 Quart Canola Oil, for frying

To Serve

  • Parsley

*For 6 oz. retail can users, please see our scaled recipe below.

Instructions

Chowder

  1. Peel and shuck corn
  2. Slice kernels off cob and reserve
  3. Place cobs in a pot and cover with water. Simmer for approximately 1 hour then strain to make the corn stock
  4. In a large sauce pot on medium-high heat render down bacon, about 6 minutes
  5. Add onion and garlic and sauté until tender, about 5 minutes
  6. Add corn and potatoes and cook for 10 minutes, stirring occasionally
  7. Add 2 Quarts of the corn stock and reduce by 1/3
  8. Reduce heat to low and add heavy cream and simmer for 30 minutes.
  9. Season with salt and pepper
  10. Add crab, stir until warmed through, serve.

Beignets

  1. In a small pot on medium heat bring milk and butter to a boil
  2. With a wooden spoon, add the flour and stir until a ball of dough forms, about 2 minutes.
  3. Place dough in a bowl of a stand mixer and mix on low speed for 2 minutes or until all the steam disappears
  4. Add one egg and let mix until combined. Carry on with the remaining eggs until all combined and smooth
  5. once combined add corn, parsley and crab and salt.
  6. Heat a small saucepan of oil to 350F, and fry spoonful’s of beignet mix to golden brown, about 2-3 minutes.
  7. Remove with a slotted spoon and place on a paper towel to absorb any excess oil