Crab And Corn Chowder
Rich, complex and easy to make for a weeknight supper. If you can’t find fresh Dungeness crab meat, you may substitute a variety that is fresh in your area
Ingredients
Serves 4-6
- 6 slices thick-cut bacon coarsely chopped (about 1½ cups)
- 1 onion chopped (about 1½ cups)
- 2 celery ribs chopped (about ½ cup)
- 2 medium carrots chopped (about ½ cup) 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 red bell pepper chopped (about 1 cup)
- 2 cloves garlic minced
- 2 teaspoons dried thyme
- 2 tablespoons all-purpose flour
- ½ cup dry white wine
- 4 cups chicken or fish stock
- 1 bay leaf
- 8 ounces baby red potatoes or new potatoes quartered
- 1 pound Dungeness crab meat picked clean of any shells
- 2 cups fresh or frozen sweet corn kernels
- ½ cup heavy cream
- 2 teaspoons chopped fresh parsley
- ¼ teaspoon cayenne pepper
- Artisan bread or oyster crackers
Instructions
- Cook the bacon in a large soup pot over medium heat until crisp, about 8 minutes.
- Transfer to paper towels, reserving rendered bacon fat in the pot.
- Cook the onion, celery, carrot, salt and black pepper in the bacon fat until the onions are soft and translucent, about 5 minutes.
- Add the red bell pepper, garlic, and thyme and cook for another 2 minutes.
- Stir in the flour, making sure that the vegetables are evenly coated.
- Add the wine and allow it to simmer and reduce slightly.
- Add 4 cups of stock, bay leaf, and the potatoes.
- Bring the soup to a boil over high heat, reduce the temperature to medium-low and simmer uncovered, for about 20 minutes.
- Add the crab and corn and simmer gently until the potatoes and corn are tender, about 5 additional minutes.
- Finish with the cream and keep warm until ready to serve.
- Just before serving, stir in the parsley and cayenne pepper.
- Ladle the soup into bowls and top with reserved crumbled bacon.
Notes & Wine Advice
Serve bowls of soup with artisan bread or oyster crackers.