Corn and Crab Chowder Recipe

Instructions

1. Step 1

   Cut the salt pork or bacon into about ¼-inch cubes. If using bacon, this may be easier if you let the bacon sit in the freezer for a few minutes before dicing it.

2. Step 2

   Add the pork or bacon to a heavy-bottomed saucepot or soup pot, and heat it slowly over a low heat, stirring more or less constantly, for 3 to 4 minutes or until the fat is liquefied. Be careful not to let the fat burn. Lower the heat if it starts to smoke.

3. Step 3

   Add the chopped onion and cook it over a medium heat until it's translucent but not brown, another 4 minutes or so.

4. Step 4

   Add the flour and stir with a wooden spoon while it's absorbed into the bacon fat, making a roux . Cook the roux for another 3 to 4 minutes, but like the onions, don't let it brown.

5. Step 5

   Slowly whisk in the stock, making sure the roux is fully incorporated into the liquid. Keep stirring while the mixture comes to a boil, and then add the wine.

6. Step 6

   Add the potatoes and simmer 15 minutes or so, or until you can easily pierce the potatoes with a knife.

7. Step 7

   While you're waiting for the potatoes to cook, heat the half and half in a small saucepan. You want it hot (but not boiling) so that when you add it to the soup in the next step, it won't cool down the chowder.

8. Step 8

   Add the corn and bring the chowder back to a simmer for just a moment. Then add the crab and stir in the hot half and half.

9. Step 9

   Season to taste with Kosher salt and white pepper, and serve right away.