Makes 10 1/2 cups

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

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

Prep: 25 min., Cook: 45 min.

Ratings & Reviews

osequin's Review

Sandra A.
June 14, 2012
I used bacon instead of pork, omitted crab, and used milk instead of cream. The crab certainly would have given it more flavor but the corn was delicious and made it very summery. Served with grilled buttermilk chicken (found on myrecipes as well). Very nice summer meal.

bv0586's Review

August 03, 2011
Made this yesterday and it has a wonderful rich flavor. I left out the jalapeno. Served it with mini crabcakes on the side. This is a keeper!

Sandra A.'s Review

June 09, 2009
YUMMY!! I used bacon and not salt pork. Used 1/2 the cream. I also used canned crab and a handful of chopped up shrimp. I'm from the Midwest so fresh corn isn't good at this time so I used frozen bagged corn but did put a fresh cob in the soup anyway for some flavor. Absolutely delicious!!! Definately a keeper.