Categories: Soups- Stews- Chowders- Chili

Ingredients

• 1/3 cup diced salt pork
• 2 Tbsp. butter or margarine
• 1/4 cup white cornmeal
• 2 celery ribs, diced
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 jalapeno pepper, diced
• 3 cups fresh sweet corn kernels (about 6 ears)
• 4 3/4 cups chicken broth
• 4 3/4 cups chicken broth
• 2 corn cobs
• 1 lb. fresh lump crabmeat, drained
• 1 cup whipping cream
• 1/4 cup chopped fresh cilantro
• 1/2 tsp. salt
• 1/4 tsp. ground white pepper
• Garnish: fresh cilantro sprigs

Directions

1. Brown salt pork in a Dutch oven over medium heat; remove pork, and reserve for another use.
2. Add butter to pork drippings in Dutch oven over medium heat; whisk in cornmeal, and cook, whisking constantly, 1 minute. Add celery and next 4 ingredients; sauté 2 minutes.
3. Add broth and corncobs. Bring to a boil; reduce heat, and simmer 30 minutes. Remove and discard corncobs. Stir in crabmeat and next 4 ingredients; cook until thoroughly heated. Garnish, if desired.

4. makes 10 1/2 cups

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