• 6 ears of  corn, shucked (4 cups frozen may be substituted)
• ​1 cup heavy cream
• ​2 slices of bacon, minced
• ​1 1/4 cup onion, minced
• ​1 cup red bell pepper, minced
• ​1/2 cup celery, minced
• ​1/2 teaspoon garlic, minced
• ​6 cups chicken broth
• ​3 cups yellow or white potatoes, diced
• ​3 cups tomatoes, peeled, seeded and chopped
• ​One 4 ounce can green chilis, drained and chopped
• ​1 cup Monterey Jack cheese, grated
• ​salt and freshly ground black pepper
• ​Tabasco sauce

Fresh Corn Chowder With Green Chilis and Jack

Click image to enlarge

• 3 cups flour
• 1 cup cornmeal
• 1/4 cup sugar
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 2 cups milk
• 3 large eggs
• 1/2 pound butter, melted
• 1 onion diced
• 1 red bell pepper diced
• 1 yellow bell pepper diced
• 4 ears roasted sweet corn
• black pepper and cayenne to taste
• 1 pound Louisiana crawfish tails, minced

Creole Tomato Aioli

• 4 Creole tomatoes
• 2 cups mayonnaise
• 1 tablespoon paprika
• black pepper and cayenne to taste

Roasted Sweet Corn and Crawfish Griddle Cake

Click image to enlarge

• 1lb jumbo lump crab meat, cleaned
• 2 creole tomatoes, diced small
• 2 ears corn roasted on the cobb then removed from cobb
• 2Tbs chiffonade basil
• kosher salt, 1 pinch or to taste
• black pepper, 1 pinch or to taste

• 6 large ears corn
• 1/4 cup olive oil
• 1/4 cup lime juice
• 2 tablespoons Texas-style chili powder
• Salt and crushed red pepper flakes to taste

Spicy Grilled Corn on the Cob

Click image to enlarge

Crab Cakes

• 1 cup panko breadcrumbs
• 1/2 yellow onion, finely diced
• 1 tablespoon butter
• 2 green onions, green parts only, chopped
• 1/3 cup Bechamel Sauce (recipe follows)
• 1/2 cup finely grated Parmesean cheese
• 1/2 teaspoon celery salt
• 1/2 teaspoon cayenne
• 1 tablespoon dry mustard
• 1/2 teaspoon gralic powder
• salt and freshly ground black pepper to taste
• 1 pound jumbo lump Gulf crabmeat, picked over
• 1/4 cup vegetable oil
• Soy Bean Succotash (recipe follows)
• Spicy Aioli (recipe follows)

Bechamel Sauce

• 1 stick butter, cubed
• 1/4 cup all-purpose flour
• 1 cup milk, heated but not boiled
• salt and freshly gound black pepper to taste

Soy Bean Succotash

• 4 strips thick-cut bacon
• 1 small onion, finely diced
• 1 small red bell pepper, finely diced
• 2 ears fresh corn, shucked, grilled and cut off the cob
  (reserve cobs for making Corn Infused Cream)
• 1 pound fresh soybeans (edamame), blanched or frozen soybeans defrosted and blanched
• 1 tablespoon fresh chopped basil
• 1/4 cup Corn Infused Cream (recipe follows)

Corn Infused Cream

• 2 corn cobs, kernels removed
• 1/2 cup heavy cream
• 1 teaspoon white pepper
• 1 tablespoon kosher salt

Spicy Aioli

• 1 tablespoon finely chopped garlic
• 1 egg yolk
• 1 whole egg
• 1 1/2 cups grapeseed oil
• juice of 1 lemon
• 1 tablespoon Sambal chile paste
• salt and freshly ground black pepper to taste

Louisiana Jumbo Lump Crab Cakes
with Soybean Succotash

Click for Video of Cooking Demonstration