Recipe: Roasted corn and crab chowder, courtesy of Eric Jones of Final Cut Steakhouse.

Yields about 12 servings


•1 cup butter (unsalted) •1 cup celery diced small •1 cup carrot diced small •2 oz Old Bay spice •3 bay leaves •2 cups corn •¾ cup flour •2 cups whole milk •6 cups heavy cream •½ cup crab base (or any seafood base) •½ cup potato diced small •Jumbo lump crab meat •Salt to taste Instructions

Sautee the vegetables with butter in large pot until tender. Add flour and cook until flour browns and releases a nutty flavor.

Slowly add milk and cream.

Stir until well blended.

Add crab base and simmer on low for 30 minutes, stirring occasionally.

Season with salt.

Serve in bowl and top with warm lump crab meat.