Crab & Corn Chowder Recipe

Remove back from crab. Hold body in both hands and break in middle. Beginning with the small legs, break legs and body into sections. Leave body portions attached to legs. Crack each section at joints with nutcracker or pliers, meat can then be easily removed. Set aside.

Remove kernels from 3 ears of corn. Cut the remaining 2 ears of corn into 1-inch slices. Set aside.

Melt butter in a large stockpot over medium heat. Saute onion and garlic until they begin to soften, about 5 minutes. Add corn kernels; cook 8 minutes, stirring occasionally.

Transfer mixture to food processor and puree until a chunky paste is formed. Return to pot. Add fish stock, half-and-half, jalapeno, salt and pepper to pot and bring to a boil. Add crab and corn, reduce heat to low, and simmer 5 minutes. Ladle soup into bowls and serve with oyster crackers.