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Author Notes: All summer long I buy extra corn and cut the kernels and freeze them, so when a friend asked me to make a corn and crab chowder at the end of January I knew I could do it. —Tashipluto
- 1 Leek trimmed, diced and well rinsed
- 1 Small onion, diced, about half a cup
- 3 Cloves of garlic, minced
- 3 Small celery ribs, diced (about half a cup)
- 1/2 Red bell pepper, diced ( about half a cup)
- 3 New Mexican green chiles, roasted and diced. ( or sub roasted poblano chile)
- 1 pound Yukon gold potatoes, dicedh
- 1 teaspoon Salt
- 1/2 teaspoon Dried thyme
- 1/4 teaspoon Allspice, ground
- 1/2 teaspoon Smoked paprika
- 1 cup Broth ( chicken, veg, fish -- whatever you have))
- 3 Slices turkey or pork bacon, cut into half inch pieces
- 1.5 tablespoons Butter (if using turkey bacon)
- 1.5 tablespoons Olive oil (if using turkey bacon)
- 5 Ears of corn, or frozen corn equivalent
- 8 ounces Lump crabmeat
- 1.5 cups Cream, milk, or combination of the two
- Salt and freshly ground pepper to taste
- If using turkey bacon, heat butter and olive oil in a large stockpot. (If using pork bacon, omit this step). Add bacon and cook until crispy. Remove and drain, leaving oil behind.
- Add onions, leeks, and garlic to the oil, fry until soft, about 5 min.
- Add celery, green chiles, and bell pepper to onions. Cook another 5 minutes.
- Add potatoes, half the corn, thyme, allspice, smoked paprika and salt. Cook another 5 minutes.
- Add one cup of broth, bring to a boil, lower heat, cover and simmer for 30 minutes or until the potatoes break apart with a fork.
- Turn off the heat and use an immersion blender to create a rough purée, with some vegetable chunks remaining. (Skip this step if you like a chunky chowder)
- Turn the flame back on (low) and add crabmeat and the remaining corn. Simmer until heated through, about 3 minutes.
- Add cream/milk/ combo and heat until just before boiling. Season with salt and pepper to taste. Sprinkle broken pieces of bacon on top.