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
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Ingredients
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1
Leek trimmed, diced and well rinsed
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1
Small onion, diced, about half a cup
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3
Cloves of garlic, minced
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3
Small celery ribs, diced (about half a cup)
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1/2
Red bell pepper, diced ( about half a cup)
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3
New Mexican green chiles, roasted and diced. ( or sub roasted poblano chile)
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1 pound
Yukon gold potatoes, dicedh
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1 teaspoon
Salt
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1/2 teaspoon
Dried thyme
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1/4 teaspoon
Allspice, ground
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1/2 teaspoon
Smoked paprika
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1 cup
Broth ( chicken, veg, fish -- whatever you have))
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3
Slices turkey or pork bacon, cut into half inch pieces
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1.5 tablespoons
Butter (if using turkey bacon)
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1.5 tablespoons
Olive oil (if using turkey bacon)
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5
Ears of corn, or frozen corn equivalent
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8 ounces
Lump crabmeat
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1.5 cups
Cream, milk, or combination of the two
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Salt and freshly ground pepper to taste
Directions
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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.
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Add onions, leeks, and garlic to the oil, fry until soft, about 5 min.
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Add celery, green chiles, and bell pepper to onions. Cook another 5 minutes.
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Add potatoes, half the corn, thyme, allspice, smoked paprika and salt. Cook another 5 minutes.
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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.
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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)
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Turn the flame back on (low) and add crabmeat and the remaining corn. Simmer until heated through, about 3 minutes.
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Add cream/milk/ combo and heat until just before boiling.
Season with salt and pepper to taste. Sprinkle broken pieces of bacon on top.
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