Name: Crab-Corn Chowder
Yield: Makes 10 servings
Ingredients: 4 ears corn, shucked; 2 tablespoons olive oil; 1 pound bacon, diced; 2 medium onions, diced (about 2 cups); 8 cloves garlic, minced; 4 shallots, minced; 2 stalks celery, diced; 2 dried bay leaves; 1/2 cup (1 stick) unsalted butter; 1 cup all-purpose flour; 4 cups whole milk; 2 cups heavy cream; 2 cups Yukon gold potatoes, peeled and diced (about 2 large potatoes); 3 tablespoons maple syrup (1 1/2 ounces); 2 tablespoons fresh thyme leaves (from about 4 sprigs); 2 tablespoons fresh basil leaves, chopped; 2 tablespoons fresh chives, chopped; 1 pound fresh lump crab meat, picked over; 1 tablespoon kosher salt; 2 tablespoons freshly ground black pepper

Dallas chef Kent Rathbun created this recipe for Epicurious's Wine.Dine.Donate program. It makes an elegant first course for Thanksgiving dinner.

Cook's note:

Instead of being grilled, corn can be roasted in 450°F oven. Gently peel back corn husks, without breaking off, and discard silks. Push husks back into place and tie ends together with strips of outer husk or kitchen string. Place on heavy rimmed baking sheet, and roast until corn is fragrant and husks are brown, about 30 minutes. Let cool, then remove husks and cut kernels from corn.

Recipe notes

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