Eat
Smoky Crab & Corn Chowder
Ingredients:
- 1 pound of lump crab meat
- 1 medium yellow onion, diced
- 3 large baking potatoes, peeled and diced into small chunks
- 4 cloves garlic, minced
- 4 ears fresh corn, grilled in husk over smoking chips
- 1 Red Bell Pepper, chopped
- 4 Tbsp. all-purpose flour
- 2 Tbsp. unsalted butter
- 2 Tbsp. Olive Oil
- 2 cups milk, warm
- 1 cup half and half or ½ cup heavy cream and ½ cup half & half, warm
- 1 Tbsp. Kosher Salt
- 1 teaspoon coarse black pepper
- 1/8 teaspoon ground nutmeg
- Chili Oil
- Dry Sherry
Technique
Add olive oil and butter to a hot Dutch oven or heavy pot. Add onions, immediately, and sauté until transparent. Add red bell pepper and sauté an additional 2 minutes or until tender. Add garlic and sauté for 1 minute. Add 1 tablespoon of olive oil and stir into mixture until well-blended. Add the flour and nutmeg and stir; heating through until slightly cooked. Add milk to the pot until the mixture thickens. Be sure to keep the flame low throughout this process to avoid burning. Add potatoes. Remove corn from cob and add this to the pot.
Season with Kosher salt, pepper , ½ teaspoon cayenne pepper and 2 tablespoons Sherry. Cook until potatoes are tender, about 5 minutes. Add cream and crabmeat, reserving a little of the crabmeat to add as garnish. Serve, topping with crabmeat garnish and a drizzle of chili oil.
*If you are short on time you can also substitute canned whole kernel corn and 1/8 teaspoon liquid smoke.
How good is that...
