Published: January 15, 2009
Baconfreak.com bacon creates the best seafood chowders you will ever taste!
By Rocco 'Boss Hog' Loosbrock
Recently, I have had the chance of chatting back and forth with Chef Mary Beth Lawton Johnson, CEPC, CCC who hails from Savannah Georgia where seafood reigns king in every restaurant and tavern along the marsh laden coast. Besides being a well known mega yacht chef who travels the world's oceans onboard a private multi-million dollar yacht. Mary Beth has had the distinct pleasure of creating award winning five star cuisine for some of the worlds most elite clientele which has included European Royalty and Lords and Ladies
Her face is no stranger to such publications as Good Housekeeping, PBS, Caribbean Travel and Life and National Culinary Review. Currently she is one of the selected recognized chefs for the national ad campaign, "Feast Your Eyes on This", for the AAO. Recently named as one of the Top 25 Women in the Nation with Moxie and a winner of Chopin Vodka's CEO Martini Award, Chef Johnson is always thinking of creative ways to use what she has on hand as a yacht chef and what she can find in the ports she visits. She likes her meals to be absolutely as fresh!. This means you can find her filleting a fish just caught or steaming fresh crabs bought from local fishing boats.
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"Seafood is such an important part of life onboard the yacht and is a main staple in my menus. I am surrounded by the sea and so what better way to create the ultimate meal than to utilize what is in front of you. I grew up with crab, shrimp and fish in the low country and so this recipe classic that has been handed down in my husband's family for generations needed a little updating. I decided to pair it with Rocco's Bacon Freak Country Pepper Bacon to give it flavor kick. The flavors really do come together to create one of the best seafood chowders you will ever taste. You can use any white fish or add your favorite seafood to create your own version" says Mary.
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Crab Corn and Country Pepper Bacon Potato Chowder
2 16 oz cans of lump crab meat
1 liter of heavy whipping cream
3 cups of milk or 1/2 and 1/2 plus water or thinning chowder if necessary
6 ears of fresh corn, cooked, shucked and cut away from cob
6 potatoes, peeled, diced small
4 garlic cloves, minced
1 large onion, diced small
5 slices of Rocco Private Reserve Country Pepper bacon (2 slices left uncooked, 3 slices cooked, crumbled)
˝ to 1 cup of flour
One onion studded with cloves
Salt to taste
Thyme to taste, fresh
Ground White pepper 1 tablespoon
Cayenne pepper- 1/2 teaspoon
Onion Powder to taste
Olive Oil- 4 tablespoons
Heat olive oil and add onions, garlic and sauté until soft. Toss potatoes and corn with the flour until coated. Add the potatoes and corn to the sauté along with the milk, cream, 2 slices of bacon uncooked, onion studded with cloves, and seasonings and simmer until potatoes are tender stirring quite often. Add more liquid if necessary such as milk or water to thin it if too thick. Taste for seasonings. Do not let it boil. Once potatoes are tender, add crab and heat through. Serve in bowls and crumble the cooked bacon on top.
Visit Mary's site at www.themegayachtchef.com
Signing off at Pigging out!
Rocco "Boss Hog" Loosbrock
(NewsBlaze readers use coupon code Blaze to get 10% off your next bacon order)
Rocco owns and runs a Bacon of the Month Club called The Bacon Freak Bacon is Meat Candy Club as well as a Wine Club called the Coastal Vineyard Wine Club
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