Crab Chowder with Super Sweet Jersey Fresh Corn from the Cob

Ingredients:

8 oz lump crab meat, picked over for shells
4 ears of fresh corn, husked and kernels removed (about 3 cups)
1 onion, finely chopped
2 cloves garlic, minced
2 medium potatoes, peeled and diced
1 red bell pepper, diced
1 celery stalk, diced
4 cups vegetable broth
1 cup whole milk
1/2 cup dry sherry
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon Old Bay seasoning (or to taste)
Salt and pepper to taste
Fresh parsley or chives for garnish
Instructions:

Sauté the Aromatics:

In a large pot, melt the butter over medium heat. Add the chopped onion, diced red bell pepper, and diced celery. Sauté until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Add Vegetables and Potatoes:

Add the diced potatoes and fresh corn kernels to the pot. Stir to combine with the sautéed vegetables.
Make the Roux:

Sprinkle the all-purpose flour over the vegetables and stir to coat. Cook for about 2 minutes to remove the raw flour taste.
Add Sherry and Liquid:

Pour in the dry sherry and allow it to simmer for a minute to cook off the alcohol.
Gradually pour in the vegetable broth while stirring continuously to avoid lumps. Allow the mixture to come to a simmer.
Simmer the Chowder:

Reduce the heat to medium-low and let the chowder simmer for about 15-20 minutes, or until the potatoes are tender.
Add Milk and Crab:

Pour in the whole milk and add the lump crab meat to the chowder. Gently stir to combine.
Season and Serve:

Add Old Bay seasoning, salt, and pepper to taste. Adjust the seasoning according to your preferences.
Let the chowder heat through for a few more minutes, but avoid boiling to prevent curdling of the milk.
Ladle the chowder into bowls and garnish with chopped fresh parsley or chives.
The addition of sherry adds a wonderful depth of flavor to this crab and corn chowder. Enjoy your delicious and savory soup!