Developed November 18, 2009. When DrDaddy was a kid, our mom, Dorothy Magid, would make a simple, quick, and nourishing lunch by mixing a can of creamed corn and a can of milk, heating on the stove and adding a big pat of butter. Yumm. This is my homage to her, the most wonderful mother I ever had, and, as a bonus, a quick knockoff of a favorite Chinese banquet dish, Corn Velvet Chowder with Crab Meat. It's an early summer treat when feed corn is "in the cream", only available for a few days before the crop matures and coarsens.
1 14-1/2 oz can creamed corn
1 can of milk
1 T butter
4-1/2 oz canned or cooked crab meat
2 scallions, green and white parts, finely sliced across
1 t salt
freshly-ground pepper, to taste
2 T dry sherry
2 T lemon juice
To prepare the canned crab, dissolve a tablespoon of kosher salt in a pint of
water. In a sieve, thoroughly drain the packing liquid from the crab.
Stir crab into the salt water and let stand a few minutes. Thoroughly drain
the rinsed crab. Mix the corn, milk and butter together in a medium saucepan. Slowly bring to about 160 degrees F (70 C) over medium heat. The soup will be hot but not boiling. Simmer 5 minutes, stirring often. Add the crab and scallions and rewarm gently. Add seasonings and adjust to taste. Serves 3 to 4, with bread or rolls.
Variation: Saute 1/2 cup of cut corn in the butter before adding the canned corn and milk.
Variation: Saute 1/2 cup of cut corn in the butter before adding the canned corn and milk.
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