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Serves
8 as a main course
Author Notes
This soup easily converts to a vegetarian dish by simply omitting the crab. Alternatively, ham also works well if crab is not available or desired. This is NOT a low cal dish! —Chef Lisa
Ingredients
- For the chowder
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4 cups
whole milk
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12 ounces
evaporated milk
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2 cups
water
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2
leeks, whites only, thinly sliced
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1 cup
celery, chopped
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2 cups
Yukon gold potatoes, diced
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1/2 cup
Hatch peppers, mild and finely diced
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6 tablespoons
All-purpose flour
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6 tablespoons
Water
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3 cups
Fresh corn kernels, thinly cut from the cob then grate cob on fine grate of a box grater, reserving the "milk" and the cobs
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8 tablespoons
Unsalted butter
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1 pound
Fresh, jumbo lump blue crab meat (do not use pasteurized crab)
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1 tablespoon
Kosher salt
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1 teaspoon
White pepper
- For the garnish
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2 cups
Oyster crackers
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1\4 cups
Unsalted butter, melted
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2 tablespoons
Dry crab boil, such as Zatarain's
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2 tablespoons
Parsley, chopped
Directions
- For the chowder
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In a saucepan, heat the milk and evaporated milk, but do not bring to the boil. Set aside when heated.
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In a large stockpot, combine the 2 cups water, leeks, Hatch peppers, celery, potatoes and the reserved corn cobs. Cook, covered, until potatoes are just tender.
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Once tender, remove the cobs and discard them. Make a slurry out of the 6T flour and 6T water. Stir the slurry into the stock.
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Add the corn kernels, corn milk, butter, salt, pepper and the warm milks. Bring this to the boil, then reduce it to a simmer until thick.
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Check seasonings. Add crabmeat and very gently stir to mix. Serve immediately with garnish and parsley, if desired
- For the garnish
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In a bowl, combine the cracker, butter and crab boil to coat the crackers.
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Place the mixture evenly on a foil-lined baking sheet and bake at 350 until browned, about 12 minutes.
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