Recipe: Corn Chowder with Crabmeat

CORN CHOWDER WITH CRABMEAT

2 teaspoons olive oil
2 leeks chopped
3 stalks celery, chopped
2 carrots, chopped
Kernels from 4 ears fresh corn
8 cups chicken stock
3 red potatoes, chopped
Salt (to taste)
10 ounces cooked crabmeat, diced
1/2 cup thinly sliced fresh basil
3 scallions, thinly sliced

In a flameproof casserole over medium heat, heat the oil and cook the leeks, celery, and carrots, stirring often, for 5 minutes or until they soften.

Add the corn and cook 3 minutes more. Pour in the stock and bring to a boil. Simmer 10 minutes.

Meanwhile, cook the potatoes in salted water for 6 minutes or until they are still quite firm.

Drain the potatoes and add them to the chowder. Simmer the chowder for 5 minutes more.

TO SERVE:
In 6 soup bowls, divide the crabmeat, basil, and scallions. Ladle the chowder into the bowls.

Servings: 6
Adapted from source: The Golden Door Cooks Light & Easy by Michel Stroot