Dungeness Crab Corn Chowder

Crab Corn Chowder
Crab Corn Chowder

Dungeness Crab adds a special Northwest touch to this classic chowder. Yukon gold potatoes, sweet onion, fennel, red pepper and fresh basil round out the flavor. If dungeness crab is not available, substitute with what is in your market (lump crab meat, blue crab, etc.).

Dungeness Crab Corn Chowder

Serves 4

Ingredients

1 tablespoon canola oil
1/2 cup celery, diced
1/2 cup onion, chopped
1/2 cup potato, peeled and chopped
3 ears of corn, shucked and corn removed
1 tablespoon tomato paste
1 teaspoon garlic, minced
1 shot brandy
3 cups water
1 bay leaf
1 tablespoon crab base
1 cup cream
2 tablespoons butter
2 tablespoons flour
1/2 pound crab meat
1 pinch salt to taste

Directions
  1. In a medium saucepan over medium high heat add oil and sauté celery, onion and potato until onion is translucent.
  2. Add tomato paste and garlic and cook until caramelized.
  3. Add brandy and cook until evaporated.
  4. Add water and simmer 12 minutes.
  5. Add crab base, cream and bay leaf and cook 25 minutes on low heat.
  6. In a sauté pan over medium high heat add butter and flour and cook for 3 minutes stirring constantly.
  7. Add mixture to chowder whisking until well combined.
  8. Add corn kernels and simmer until thick.
  9. Add crab meat and finish with salt to taste.

Chef's note: This crab chowder is great with oyster crackers or a little hot sauce!

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