Tom Noelke, chef/owner of Gulf Coast Grill in Macon, Georgia, simmers corncobs with chicken broth for a wonderful depth of flavor.
Southern Living JULY 2002
Brown salt pork in a Dutch oven over medium heat; remove pork, and reserve for another use.
Add butter to pork drippings in Dutch oven over medium heat; whisk in cornmeal, and cook, whisking constantly, 1 minute. Add celery and next 4 ingredients; saute 2 minutes.
Add broth and corncobs. Bring to a boil; reduce heat, and simmer 30 minutes. Remove and discard corncobs. Stir in crabmeat and next 4 ingredients; cook until thoroughly heated. Garnish, if desired.
Prep: 25 min., Cook: 45 min.
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