Corn and Crab Chowder Recipe
This classic corn and crab chowder will warm you through and through, even on the bitterest of winter days. It's even better when you grill the corn first.
- Serves: 6 persons
- 2oz. salt pork (or 2 strips bacon)
- ½large onion (chopped)
- 10 ½Tbsp all-purpose flour
- 1qt chicken or fish stock
- ¼cup white wine
- ½lb. red potatoes (scrubbed and cut into approx. ½-inch cubes)
- ½lb. corn kernels (fresh or frozen)
- ½lb. crab meat (or imitation crab)
- ¾cup half and half
- Garnish: Kosher salt and ground white pepper (to taste)
Step 1Cut 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.
Step 2Add 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.
Step 3Add the chopped onion and cook it over a medium heat until it's translucent but not brown, another 4 minutes or so.
Step 4Add 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.
Step 5Slowly 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.
Step 6Add the potatoes and simmer 15 minutes or so, or until you can easily pierce the potatoes with a knife.
Step 7While 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.
Step 8Add 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.
Step 9Season to taste with Kosher salt and white pepper, and serve right away.