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| CHEF Kris's Recipe Corner |
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Bits and Bytes Chef’s Corner – by Chef Kris Etze
The summer season is in full swing, along with the flavors of those
fresh veggies we love! This may sound corny, but the sweet corn in
local farm stands lends itself to lots of quick and easy summer
recipes. The first is a ten-minute yummy Crab and Corn Chowder
which uses Old Bay Seasoning – just enough to enhance the
summer flavors. Add fresh lump crab, and you have a fantastic
dinner waiting for you in quick time. The second recipe is a Sweet
Corn Sauce, delicious over pasta, but just as delectable when used
as a side dish.
Crab and Corn Chowder – serves four
1 Tablespoon olive oil
2 Tablespoons butter
2 all purpose potatoes -- peeled and diced
2 ribs celery -- chopped
1 medium onion -- chopped
1 small red bell pepper -- seeded and diced
1 bay leaf -- fresh or dried
Salt and freshly ground pepper
1 Tablespoon Old Bay Seafood seasoning
3 Tablespoons all purpose flour
2 cups vegetable or chicken stock
1 quart whole milk (2% works well)
3 cups corn kernels, fresh from cob or frozen
8 ounces cooked lump crab meat
*** Possible garnishes: oyster crackers, hot cayenne pepper
sauce, and sliced scallions
Heat a deep pot over moderate heat. Add oil and butter. As you
chop your veggies, add to the pot; potatoes, celery, onion. red bell
pepper. Add bay leaf to pot. Season veggies with salt, pepper and
Old Bay. Sauté veggies 5 minutes, then sprinkle in flour. Cook flour
2 minutes, stirring constantly. Stir in broth and combine. Stir in milk
and combine. Bring soup up to a bubble, add corn and crabmeat.
Simmer soup 5 minutes.
Remove bay leaf...ladle into soup bowls and top with oyster
crackers, hot sauce and scallions, if desired.
Sweet Corn Sauce – serves four to six as a side, or sauce for a
pound of pasta
6 large ears fresh corn
1/4 cup olive oil
1 large green bell pepper -- diced
1 large red bell pepper -- diced
1 medium onion -- diced
4 large cloves garlic -- minced
1/2 Tablespoon oregano
1/2 Tablespoon basil
1 1/2 cups half and half
Salt and pepper to taste
Using a sharp knife, cut the corn kernels off each ear of corn, then
cream the corn in a food processor or blender.
Heat the olive oil in a large, deep skillet. Add the peppers, onion,
and garlic, and sauté lightly over low heat until the vegetables are
slightly tender. Add the creamed corn, oregano, and basil, then
cover and simmer for about 20 minutes. Stir in the half and half and
the salt and pepper to taste, and continue to simmer over very low
heat for 5 minutes. (Be sure not to boil or else the cream will
coagulate.)
NOTES: This sauce will complement just about any pasta that you
put it on, but it is also delicious as a vegetable side dish all by itself.
Chef Kris Etze, owner of Abra…ca…dinner! LLC teaches cooking
classes for small groups, creates magical evenings with her dinner
and massage service, and specializes in customized meal
preparation for clients. Her websites are: www.abracadinner.com
and www.dinnerNmassage.com. She may be reached at
302.228.6125.
The summer season is in full swing, along with the flavors of those
fresh veggies we love! This may sound corny, but the sweet corn in
local farm stands lends itself to lots of quick and easy summer
recipes. The first is a ten-minute yummy Crab and Corn Chowder
which uses Old Bay Seasoning – just enough to enhance the
summer flavors. Add fresh lump crab, and you have a fantastic
dinner waiting for you in quick time. The second recipe is a Sweet
Corn Sauce, delicious over pasta, but just as delectable when used
as a side dish.
Crab and Corn Chowder – serves four
1 Tablespoon olive oil
2 Tablespoons butter
2 all purpose potatoes -- peeled and diced
2 ribs celery -- chopped
1 medium onion -- chopped
1 small red bell pepper -- seeded and diced
1 bay leaf -- fresh or dried
Salt and freshly ground pepper
1 Tablespoon Old Bay Seafood seasoning
3 Tablespoons all purpose flour
2 cups vegetable or chicken stock
1 quart whole milk (2% works well)
3 cups corn kernels, fresh from cob or frozen
8 ounces cooked lump crab meat
*** Possible garnishes: oyster crackers, hot cayenne pepper
sauce, and sliced scallions
Heat a deep pot over moderate heat. Add oil and butter. As you
chop your veggies, add to the pot; potatoes, celery, onion. red bell
pepper. Add bay leaf to pot. Season veggies with salt, pepper and
Old Bay. Sauté veggies 5 minutes, then sprinkle in flour. Cook flour
2 minutes, stirring constantly. Stir in broth and combine. Stir in milk
and combine. Bring soup up to a bubble, add corn and crabmeat.
Simmer soup 5 minutes.
Remove bay leaf...ladle into soup bowls and top with oyster
crackers, hot sauce and scallions, if desired.
Sweet Corn Sauce – serves four to six as a side, or sauce for a
pound of pasta
6 large ears fresh corn
1/4 cup olive oil
1 large green bell pepper -- diced
1 large red bell pepper -- diced
1 medium onion -- diced
4 large cloves garlic -- minced
1/2 Tablespoon oregano
1/2 Tablespoon basil
1 1/2 cups half and half
Salt and pepper to taste
Using a sharp knife, cut the corn kernels off each ear of corn, then
cream the corn in a food processor or blender.
Heat the olive oil in a large, deep skillet. Add the peppers, onion,
and garlic, and sauté lightly over low heat until the vegetables are
slightly tender. Add the creamed corn, oregano, and basil, then
cover and simmer for about 20 minutes. Stir in the half and half and
the salt and pepper to taste, and continue to simmer over very low
heat for 5 minutes. (Be sure not to boil or else the cream will
coagulate.)
NOTES: This sauce will complement just about any pasta that you
put it on, but it is also delicious as a vegetable side dish all by itself.
Chef Kris Etze, owner of Abra…ca…dinner! LLC teaches cooking
classes for small groups, creates magical evenings with her dinner
and massage service, and specializes in customized meal
preparation for clients. Her websites are: www.abracadinner.com
and www.dinnerNmassage.com. She may be reached at
302.228.6125.
