Chowdaaaaa

While chowder isn't necessarily the most summery dish, when you include seasonal crab and corn in the mix it counts as a hot-weather meal. Also, it's delicious.

I found this recipe for Crabby Corn Chowder from a blog called sticky gooey creamy chewy; I haven't tried any other recipes on the site but the name alone makes me think they'd all be great.

Crabby Corn Chowder (or Corny Crab Chowder?)

from StickyGooeyCreamyChewy

3 tbsp olive oil

3 tbsp butter

3 yukon gold potatoes, peeled and diced into 1/2" cubes

2 ribs celery, chopped

1 large onion, chopped

2 bay leaves

1/4 cup chipotle chiles in adobo sauce, chopped (with some sauce too)

salt and freshly ground black pepper

3 tbsp flour

2 cups clam juice

2 cups half and half

2 cups whole milk (you can use all 1/2 and 1/2 for a creamier but less healthy version)

4 cups fresh corn kernels (confession: I used frozen)

1 pound lump crab meat, picked over

1/4 cup sherry

hot sauce to taste

I created a monster of my cat when I let him try a piece of this crab. He hasn't shut up about it since!

Heat the oil and butter in a deep pot over medium heat; when butter is melted add the potatoes, onion, celery, bay leaves, and chipotle peppers. Season with salt/pepper and saut for about 10 minutes, until vegetables are tender.

Add flour and cook, stirring constantly, for about 3 minutes. Stir in the clam juice, 1/2 and 1/2, and milk. Bring to a boil, then reduce heat and simmer for about 20 minutes or until potatoes are soft.

Veggie mixture after stirring in the flour

Add the corn, crab, and sherry; stir to combine and cook for 5 more minutes to heat through. Adjust the seasonings, remove the bay leaf, and add hot sauce if desired. Next time I'll probably add more chipotle peppers at the beginning because I love the smoky heat.

Serve with bread for dipping, or in a bread bowl if you want to be extra cool.