Make Ahead

Crab & Corn Chowder

May 14, 2015
3 Ratings
Photo by Mark Weinberg
Author Notes

A comforting soup that puts you in the mood for a summer night at the sea. Hearty enough for a meal, but best served with crusty garlic bread. —Kim at Something New For Dinner

Test Kitchen Notes

I enjoyed this recipe and I'm usually not the biggest chowder fan. I especially liked the use of ancho chilies, which added another dimension of flavor, gave the dish a bit of a kick, and differentiated this recipe from other crab and corn chowders. The recipe was fairly straightforward, although I can see how the use of chilies might be a bit confusing if you have never cooked with them. Although there's a bit of cook time and a lot of ingredients involved, this recipe deserves recognition! —Kate Robertson

  • Prep time 30 minutes
  • Serves 10
  • 2 dried ancho chiles, seeded
  • 4 bacon slices, cut into 1/2-inch pieces
  • 2 onions, chopped
  • 4 garlic cloves, minced
  • 3 stalks celery, finely chopped
  • 3 medium carrots
  • 1 red bell pepper, seeded and diced in 1/2-inch pieces
  • 5 ears of corn husked and kernels removed
  • 2 tablespoons all-purpose flour
  • 1 pound Yukon gold potatoes, diced in 1/2-inch cubes
  • 6 cups chicken stock
  • 1 teaspoon Old Bay spice
  • 1 teaspoon sweet smoked Spanish paprika
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons salt
  • 1 pound canned lump crab meat
  • 1 cup cream
  • 1 handful fresh parsley, chopped
  • 1 lime
In This Recipe
  1. Put the ancho chiles in a small bowl and cover with hot water. Let rest for 30 minutes.
  2. 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.
  3. 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.
  4. Sprinkle the flour over the vegetables, stirring over medium high heat. Cook 3 to 4 minutes until the flour bubbles and begins to brown. Whisk in the chicken stock and add potatoes, Old Bay, and Spanish paprika. Bring to a boil.
  5. 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 1/4 cup hot water and whirl again. Add the chile purée to soup. When pot comes to a boil, reduce the heat to medium-low, add crab, and simmer until potatoes are al dente.
  6. When the potatoes are done, add cream and season with Worcestershire sauce, salt, fresh cracked pepper, and parsley. Taste and adjust seasonings.
  7. Serve in individual bowls with lime wedges and garnish with crumbled bacon. I recommend serving with big hunks of crusty garlic bread.

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