Get ready to rumble. Chowdafest is this weekend at the Webster Bank Arena, where 28 chefs will battle it out for "best of," and then Superbowl eating goes into full swing. The Spread in Sono under the direction of Chef Carlos Baez, will be competing for the first year at Chowdafest in the "Creative Chowder" category. Chef Baez may be a rookie to Chowdafest but he certainly is no rookie in the kitchen.
Check out his very simple and delicious recipe for Poblano & Corn Chowder with Fresh Crabmeat. Make it for your Superbowl party or skip the work and sample some at Chowdafest before the big game.
Poblano & Corn Chowder with Fresh Crabmeat
1 medium onion, coarsely chopped
3 celery stalks, coarsely chopped
2 large Poblano chilies, seeded & chopped
3 fresh corn
1 cup whipping cream
2 teaspoons sugar
1/2 teaspoon cayenne pepper
1 pound of fresh crabmeat
6 tablespoons chopped fresh cilantro
1/8 cup flour
Mix 2 tablespoons butter and flour in small bowl to blend; set aside.
Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture and chilies; sauté until soft, about 6 minutes. Add creamed corn and next 5 ingredients; bring to boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors. 4 tablespoons cilantro about 5 minutes longer. Season with salt and pepper.
Use the fresh crab meat to garnish you soup