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1
Melt the butter in a medium saucepan over high heat.
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2
Cook until the butter just begins to brown, about 1 1/2 minutes.
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3
Add the jalapeno and saute for 1 minute.
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4
Add the garlic and leek and saute for 1 minute, stirring.
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5
Increase the heat to high, add the stock, potatoes, salt, and pepper, and bring to a boil.
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6
Reduce the heat to low and let the soup simmer for 15 minutes.
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7
Remove the pot from the heat.
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8
Using an immersion blender, puree the soup until smooth.
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9
Alternatively, puree the mixture in a food processor or blender.
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10
Stir in the hot sauce to taste.
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11
Return the pot to low heat and simmer the soup for 15 minutes.
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12
Put the drained crabmeat in a small bowl and pick through it with your hands, removing any pieces of shell.
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13
To serve, divide the chowder among 4 bowls.
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14
Garnish each bowl with crabmeat, corn, red bell pepper, and shallot rings.
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15
Top with a pinch of parsley.
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16
Combine the flour, salt, and pepper in a small bowl.
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17
Dredge the shallots in the flour mixture, shaking off any excess flour.
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18
In a medium skillet over high heat, heat the olive oil.
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19
Add the shallot rings and cook without stirring until they turn golden brown, about 2 minutes.
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20
Turn them over and cook until they are golden and crisp, about 2 minutes.
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21
As the shallots finish cooking, remove them to a plate lined with a paper towel.
