- Stock:
- 4 ears fresh corn, husked
- 2 tablespoons vegetable oil
- 1 large carrot, peeled and roughly chopped
- 1 celery rib, roughly chopped
- 1 medium yellow onion, peeled and roughly chopped
- 3 cloves garlic, peeled and smashed
- 2 sprigs fresh thyme
- 1 teaspoon black peppercorns
- 2 quarts water
- Chowder:
- 1/2 pound bacon, chopped
- 2 tablespoons butter
- 1 1/2 cups finely chopped yellow onion
- 3/4 cup finely chopped celery
- 1 1/2 teaspoons finely chopped garlic
- 1/4 teaspoon cayenne pepper
- 1 sprig fresh thyme
- 1/2 teaspoon salt
- 3 tablespoons all-purpose flour
- 1 cup 2% milk
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 pound jumbo lump crabmeat, for serving
- 1/2 cup cornbread croutons for garnish
- Chopped chives, for garnish
- Prepare stock. Cut the corn kernels off of the cobs and set aside in a bowl. Reserve the cobs.
- Heat the oil in a large saucepan over medium-high heat. Add the carrot, celery, onion, garlic, thyme, and peppercorns. Cook until the vegetables are softened. Add the water and reserved corncobs and bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to medium low and simmer until reduced by half to about 4 cups (about 1 to 1 hours).
- Strain stock through a fine mesh strainer. Discard the solids. Set aside until ready to use. Refrigerate if preparing a day in advance.
- Prepare chowder. Heat a stockpot or large Dutch oven over medium-high heat. Add the bacon and cook until golden brown. Remove the bacon using a slotted spoon and set on paper towels to drain. Drain bacon fat out of the pan. Return pan to heat. Add butter and melt.
- Add onion, celery, garlic, cayenne pepper, thyme sprig and salt. Cook, stirring frequently, until the vegetables are softened. Sprinkle flour into pan while stirring to form a paste. Cook 2 to 3 minutes or until the flour starts to look cooked.
- Pour in the reserved stock. Stir frequently with a wire whisk to avoid creating any lumps. Add corn kernels and bring to a simmer over medium-high heat. Reduce heat to medium low and simmer, stirring occasionally, for 10 to 15 minutes. Add bacon, LACTAID(R) Reduced Fat Milk, parsley and crab.
- Simmer over medium-low heat 8 to 10 minutes.
- To Serve: Ladle into serving bowls and garnish with croutons and chopped chives.