Ingredients
1/3 cup diced salt pork
2 tablespoons butter or margarine
1/4 cup white cornmeal
2 celery ribs, diced
1 medium onion, diced
1 red bell pepper, diced
1 jalapeño pepper, diced
3 cups fresh sweet corn kernels (about 6 ears)
4 3/4 cups chicken broth
2 corncobs
1 pound fresh lump crabmeat, drained
1 cup whipping cream
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Garnish: fresh cilantro sprigs
Preparation
Brown salt pork in a Dutch oven over medium heat; remove pork, and reserve for another use. Add butter to pork drippings in Dutch oven over medium heat; whisk in cornmeal, and cook, whisking constantly, 1 minute. Add celery and next 4 ingredients; saute 2 minutes. Add broth and corncobs. Bring to a boil; reduce heat, and simmer 30 minutes. Remove and discard corncobs. Stir in crabmeat and next 4 ingredients; cook until thoroughly heated. Garnish, if desired. Prep: 25 min., Cook: 45 min.
