Crab Corn Chowder With A Crab Crostini

Crab Corn Chowder With A Crab Crostini
Difficulty: Easy

Ingredients
1 1/2 cups jumbo lump crabmeat
4 cups milk
2 cups chicken stock
1/2 cup heavy cream
1 1/2 cups frozen sweet corn
2 tbsp flour
3 tbsp butter
2 tbsp of lemon infused olive oil (ready made)
2 tsp Old Bay seasoning
1 tsp dried thyme
salt
pepper

Directions
In a large stock pot, add oil and butter on low heat.  Stir in flour to create a blond roux, do not let brown, whisk for few minutes to cook out the raw flour taste.
Whisk in milk and chicken stock and raise the temperature to medium heat, whisk until roux starts to dissolve.  Add old bay seasoning, thyme, salt and pepper (adjust taste at very end of cooking time)  Once the liquid starts to thicken; stir in crab and corn, then reduce temperature to a simmer and cook for 10-15 minutes. Add the heavy cream and cook for additional 5 minutes.  Serve in a bowl with a crab crostini on top.
Serves 6

Crab Crostini
Ingredients
6 slices of French bread, 1 inch thick slices on a angle
1 package of herb garlic Boursin cheese
1/2 cup jumbo lump crabmeat
lemon infused olive oil ( to drizzle on top)
Directions
Preheat oven to 350 degree F.  In a mixing bowl, mix Boursin and lump crab meat until well incorporated.  Spread mixture onto French bread slices, and place on baking sheet.  drizzle some olive oil on top of each crostini and bake for 15 minutes.  Place on top of Crab Corn Chowder.