Motor City Crab and Corn Chowder

Having made corn chowder and crab chowder myself recently, I was interested to see how the Huntsman would combine those two in this menu offering.

It was to die for.

Thicker and heartier than my own homemade chowder, still this lovely soup didn't have that nasty raw flour taste and gelatinous texture of a shortcut that so many chefs use to thicken their soups.

The chowder base had tiny bibbits of tomato to add richness and texture and finished with just a little heat (Tabasco, maybe?), making it zesty without hiding either the sweet corn or the rich, subtle crab flavors. The generous blob of white in the center of the bowl is all crabmeat from those lovely East Coast blue crabs that are one of the true delights of the eastern part of our country.

I should have stopped there as the soup and the mushroom appetizer were a meal in and of themselves but, what the heck, it was Thanksgiving weekend so come back tomorrow to read about the main course!