Dungeness Crab and Fire-Roasted Corn Chowder

December  7, 2013
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Photo by cookingwithtomandanita.blogspot.com
  • Makes 4 servings
Author Notes

It is Dungeness crab season in California so while we were grocery shopping, a stack of already cooked crabs caught our eye. We had to buy one then invent a recipe. We have been wanting to make a chowder and when we saw the fresh corn we put it all together. We fire roasted the corn over the gas burner on the cooktop. It was fabulous and still a bit crunchy with a smoky flavor! If you don't want to spend the afternoon in the kitchen, you can buy canned crab and canned fire roasted corn as well. But we love afternoon cooking projects so it was time well spent for us! —Tom and Anita Morgan

What You'll Need
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 slices bacon, chopped small
  • 1 large potato, peeled and chopped small
  • 2 ribs celery, chopped small
  • 1/2 medium onion, chopped small
  • 1 small red jalapeno pepper, seeded and diced
  • 2 bay leaves
  • 1 tablespoon Crab and Shrimp boil mix (or something similar)
  • 1 pinch red pepper flakes (optional)
  • 1-2 tablespoons all-purpose flour
  • 1 1/2 cups vegetable broth
  • 1 1/2 cups fat free half and half
  • Meat from 1 fresh Dungeness crab, cooked and cleaned or 12 oz. canned crab meat
  • Corn stripped from 2 ears after roasting on BBQ or over gas burner or 1 can of fire roasted corn
  • 2 tablespoons cooking sherry
  1. Remove the meat from the cooked and cleaned Dungeness crab body, legs and claws and refrigerate covered until needed for use.
  2. Remove the corn husks and roast the ears on your BBQ or put on skewers and roast over a gas burner on range until kernels turn golden and just start to develop brown spots (about 2-3 minutes). When cooled, slice the kernels from the cob and reserve until ready to use.
  3. Skin and cut potato into ½ inch cubes and microwave loosely covered for about 3 minutes and reserve. Cook chopped bacon in a 5 ½ Q Dutch oven over moderate heat then remove from pot and set aside.
  4. Add the onion, potatoes, celery, red jalapeno pepper and red pepper flakes to the pot and saute in bacon fat for 5 minutes. Add corn after first 3 minutes. Add bay leaves and Crab Boil to the pot and cook 2 minutes, stirring constantly then deglaze with the sherry.
  5. Stir in broth and half and half and combine. Bring soup up to a boil and add back the crab meat and bacon and simmer soup about 8 minutes. While soup is simmering, add flour while whisking until thickness is right. Then remove the bay leaves.

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