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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
Food52 Review: 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
- 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
- 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 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.
- 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.
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe for the Shore