First thing’s first. Today my blog reached a little milestone 20,000 page views: I am well aware of what a small number that is when you consider the fact that other sites far exceed that many page views in a single day, but then I try to picture 20K of anything- people, dollars, jelly beans…and my mind is kind of blown. It’s mucho, you guys.
So I just wanted to put a great big THANK YOU out into the world to anyone who has taken a moment out of their day to pop over into my world for a bit and take a look at what’s cooking in my kitchen, which today happens to be a hearty, zesty, yummy (and spicy if you’re all about the Cholula like I am) Crab & Corn Chowder.
It comes together in a flash with tons of seafood flavor thanks to the fresh, succulent, Dungeness crab I purchased at the seafood counter (precooked, so no messy shells to deal with). Feel free to dress this chowder up however you’d like, it would be heavenly served up in a sourdough bread bowl, but I’m partial to a sprinkle of crisp, green scallions and a healthy dousing of hot sauce.
Dungeness Crab & Corn Chowder
A simple crab chowder that comes together in a flash with tons of seafood flavor thanks to the fresh, succulent, Dungeness crab.
- 1 Tbsp. olive oil
- 1 Tbsp unsalted butter
- 4-6 baby red potatoes diced
- 3 ribs celery chopped
- 1 medium yellow onion chopped
- 1 dried bay leaf
- Salt and freshly ground black pepper to taste
- 1 Tbsp. Old Bay or other seafood seasoning blend
- 3 Tbsp. flour
- 2 cups chicken broth
- 3 cups whole milk
- 2 cups fresh or frozen corn kernels
- 8 ounces cooked lump dungeness crab
- 2 Tbsp. scallions thinly sliced
- Hot sauce and lemon to taste
- Heat a large pot over medium heat and add oil and butter.
- Add potatoes, celery, onion and bay leaf to the pot and season with salt, pepper and Old Bay. Sauté until onions and celery soften, about 5 minutes.
- Add flour to pot and cook for 2 minutes, stirring constantly. Stir in broth and milk and bring soup to a boil, then reduce heat and simmer until soup thickens slightly, about 5-10 minutes.
- Add corn and crab meat and simmer soup for another 5 minutes.
- Remove bay leaf before serving. Ladle soup into bowls and garnish with hot sauce, a squeeze of lemon and sliced scallions.
Feel free to dress this chowder up however you’d like, it would be heavenly served up in a sourdough bread bowl, but I’m partial to a sprinkle of crisp, green scallions and a healthy dousing of hot sauce.