Constructing a Perfect Chowder

Recipe

BY JACOB OGLES SRQ DAILY FRIDAY WEEKEND EDITION FRIDAY MAR 27, 2015

Would you guess a great stone crab recipe could come from a contractor? Bennett Contracting shared this recipe with us, discovered through connections in the hospitality industry, that seemed perfect in this seafood-loving region. Better build up an appetite because you will want seconds.

Sweet Potato Corn Crab Chowder

Ingredients: 1 cup sweet potatoes (baked, peeled and mashed); 2 cups seasoned chicken stock; 1 cup fresh corn kernels; 1/2 cup creamed corn; 2 cups heavy cream; 1/2 cup real maple syrup; to taste cinnamon; to taste salt; 6 oz. fresh crab meat; 2 cooked bacon strips, crumbled

In heavy bottom stock pot add chicken stock, mashed sweet potatoes, both types of corn and maple syrup. Slowly bring to a boil. Next, add heavy cream slowly and mix constantly. Simmer on the stove for 20 minutes whisking occasionally. Chowder will thicken. Once the chowder reaches the right consistency season with cinnamon and salt. Garnish with fresh crab meat and crumbled bacon.


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