Crab and corn chowder
A comforting soup, that puts you in the mood for a summer night at the sea. Hearty enough for a meal, but is best served with crusty garlic bread.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hours 5 minutes
- Yield: 10 servings 1x
- Category: 30 minutes or less prep, Fish and seafood, For a crowd, Freezes well, Kid friendly, Main course, Make ahead, One-dish-meal, Soup, Weeknight meal
Ingredients
Scale
- 2 dried ancho chiles, seeded
- 4 slices bacon
- 2 onions
- 4 cloves garlic, minced
- 3 celery stalks, finely chopped
- 3 carrots, finely chopped
- 1 red pepper, diced in ½” pieces
- 5 ears corn, husked and kernels removed
- 2 T all-purpose flour
- 1 pound Yukon gold potatoes, diced in ½” cubes
- 6 cups chicken stock
- 1 t Old Bay spice
- 1 t Spanish paprika
- 2 t Worcestershire sauce
- 2 t salt
- 1 pound canned lump crab (unless you are lucky enough to have fresh)
- 1 cup cream
- 1 handful fresh parsley, chopped
- lime squeezes
Instructions
- Put the ancho chiles in a small bowl and cover with hot water. Let rest for 30 minutes.
- Cook the bacon over medium-high heat in a Dutch oven or large heavy-bottomed pot until crisp. Remove the bacon and let drain on a paper-towel lined plate. Set aside.
- Saute the onions and garlic in the residual bacon grease for about 5 minutes until soft. Add the celery and carrots and sauté over medium heat for another 5 minutes. Add the red pepper and corn and sauté another 5 minutes.
- Sprinkle the flour over the vegetables, stirring over medium high heat. Cook 3 – 4 minutes until the flour bubbles and begins to brown. Whisk in the chicken stock and add potatoes, Old Bay and Spanish paprika, and bring to a boil.
- While the soup is coming to a boil, remove the ancho chiles from the bowl and put them in a food processor or blender. Whirl to chop and add ¼ cup hot water and whirl again. Add the chile puree to soup. When pot comes to a boil, reduce the heat to medium/low, add crab and simmer until potatoes are al dente.
- When the potatoes are done add cream and season with Worcestershire sauce, salt, fresh cracked pepper and parsley. Taste and adjust seasonings.
- Serve in individual bowls with lime wedges and garnish with crumbled bacon. I recommend serving with big hunks of crusty garlic bread.
Find it online: https://somethingnewfordinner.com/recipe/crab-and-corn-chowder/