In The Kitchen: Starting the New Year on a tasty note with Keiser University Chef James Taylor

TALLAHASSEE, Fla. (WCTV) - Keiser University’s Chef James Taylor joined our Madison Glaser and Lanetra Bennett in the kitchen to cook Creamy Corn and Crab Soup.

Follow the recipe below to make the tasty dish at home.

Creamy Corn and Crab Soup

Ingredients:

• 1 cup - Butter, Unsalted
• 1 cup - Yellow Onion, Diced
• 1 cup - Celery, Chopped
• 1 cup - All Purpose Flour
• 2 tsp - Chesapeake Bay Seasoning/Old Bay
• 1 gal - Shellfish Stock
• 4 cups - Whole Kernel Corn, Fresh or Frozen
• 2 cups - Heavy Cream
• TT (to taste) - Sea Salt
• TT (to taste) - Black Pepper
• 4 tbsp - Dry Sherry

Crab for Service:

• 1 cup - Crab Meat (Note: pick over to ensure all shell fragments have been removed)
• 4 tsp - Parsley, Chopped for Garnish
• 4 tsp - Tomato, Diced for Garnish

Directions:

1. Over medium heat place a medium saucepan, add butter, onions, celery, and Chesapeake seasoning, and sweat all together for approximately 3 minutes, until soft.
2. Add the flour and stir to make a blonde roux.
3. Whisk in the shellfish stock and bring to a simmer.
4. Add the corn kernels and simmer for approximately 20 minutes, until a light nappe consistency is achieved.
5. Add the heavy cream and heat to just under a boil.
6. Season to taste with salt and black pepper, and add the dry sherry.
7. Hold hot for service.

Plating-Up for Service:

1. In a 10oz soup bowl or cup, place 1.2 cup of the crab meat.
2. Pour over a large ladle of the Creamy Corn Soup Base.
3. Garnish with the parsley and tomatoes on top.
4. Serve immediately with a slice of crusty baguette or a warm cheddar biscuit.

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