Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

Tom Noelke, chef/owner of Gulf Coast Grill in Macon, Georgia, simmers corncobs with chicken broth for a wonderful depth of flavor.

Recipe by Southern Living July 2002

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Recipe Summary

Yield:
Makes 10 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Brown salt pork in a Dutch oven over medium heat; remove pork, and reserve for another use.

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  • 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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