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Author Notes: Dungeness Crab adds a special NW touch to this classic chowder. Chunks of Yukon Gold potatoes, sweet onion, fennel and red pepper make this soup hearty and fresh basil adds the finishing touch. - Mary Miller | A Passionate Plate
Serves 4 to 6
- 1 pound Dungeness crab meat
- 2 cups fresh corn kernels (3 ears), cobs reserved
- 3 cups diced Walla Walla Sweet onion (or any sweet onion)
- 1/2 cup diced red bell pepper
- 1/2 cup diced fennel, plus a few fennel fronds for garnish
- 1 cup chicken stock
- 3 cups whole milk
- 3 tablespoons butter
- 2 tablespoons flour
- 1 bunch fresh basil leaves, thinly sliced
- Cut the corn cobs into 2 inch chunks.
- In a large pot, heat the chicken stock until it begins to simmer. Add the corn cobs, cover and simmer for 10 minutes more.
- While the cobs are cooking, prepare a roux. Melt 2 Tbsp. of butter in a small sauté pan. When the butter has melted, whisk in the flour and cook, stirring constantly, for one minute. Remove from heat and set aside.
- Strain the chicken stock mixture into a bowl and discard the cobs.
- Return the pot to the stove and add the remaining 1 Tbsp. of butter. When the butter is melted and sizzling, add the onion, bell pepper, and fennel. Cook, stirring occasionally, unit the onions are soft, about 3 minutes. Season generously with salt and pepper.
- Whisk the roux mixture into the onion mixture, then add the potatoes, corn, 1 cup of reserved chicken stock, and 3 cups of whole mile. Bring the chowder to a boil, then reduce heat and simmer until the potatoes are tender, about 10 minutes.
- Taste the chowder and adjust the seasoning as needed.
- Just before serving, stir in the crab (reserving a few nice pieces for garnishing), sliced basil, and fennel fronds. Garnish with additional crab and serve immediately.
Breakfast for breakfast, lunch, or dinner.
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