Dungeness Crab And Fire-Roasted Corn Chowder Recipe

Name: Dungeness Crab And Fire-Roasted Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 2 tablespoons unsalted butter; 2 slices bacon, chopped small; 1 large potato, peeled and chopped small; 2 ribs celery, chopped small; 1/2 medium onion, chopped small; 1 small red jalapeno pepper, seeded and diced; 2 bay leaves; 1 tablespoon Crab and Shrimp boil mix (or something similar); 1 pinch red pepper flakes (optional); 1-2 tablespoons all-purpose flour; 1 1/2 cups vegetable broth; 1 1/2 cups fat free half and half; Meat from 1 fresh Dungeness crab, cooked and cleaned or 12 oz. canned crab meat; Corn stripped from 2 ears after roasting on BBQ or over gas burner or 1 can of fire roasted corn; 2 tablespoons cooking sherry

Servings: persons

1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
2 slices bacon, chopped small
1 large potato, peeled and chopped small
2 ribs celery, chopped small
1/2 medium onion, chopped small
1 small red jalapeno pepper, seeded and diced
2 bay leaves
1 tablespoon Crab and Shrimp boil mix (or something similar)
1 pinch red pepper flakes (optional)
1-2 tablespoons all-purpose flour
1 1/2 cups vegetable broth
1 1/2 cups fat free half and half
Meat from 1 fresh Dungeness crab, cooked and cleaned or 12 oz. canned crab meat
Corn stripped from 2 ears after roasting on BBQ or over gas burner or 1 can of fire roasted corn
2 tablespoons cooking sherry

1
Remove the meat from the cooked and cleaned Dungeness crab body, legs and claws and refrigerate covered until needed for use.
2
Remove the corn husks and roast the ears on your BBQ or put on skewers and roast over a gas burner on range until kernels turn golden and just start to develop brown spots (about 2-3 minutes). When cooled, slice the kernels from the cob and reserve until ready to use.
3
Skin and cut potato into 1/2 inch cubes and microwave loosely covered for about 3 minutes and reserve. Cook chopped bacon in a 5 1/2 Q Dutch oven over moderate heat then remove from pot and set aside.
4
Add the onion, potatoes, celery, red jalapeno pepper and red pepper flakes to the pot and saute in bacon fat for 5 minutes. Add corn after first 3 minutes. Add bay leaves and Crab Boil to the pot and cook 2 minutes, stirring constantly then deglaze with the sherry.
5
Stir in broth and half and half and combine. Bring soup up to a boil and add back the crab meat and bacon and simmer soup about 8 minutes. While soup is simmering, add flour while whisking until thickness is right. Then remove the bay leaves.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 2 tablespoons unsalted butter, 2 slices bacon, chopped small, 1 large potato, peeled and chopped small, and more.

Yes, Dungeness Crab And Fire-Roasted Corn Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dungeness Crab And Fire-Roasted Corn Chowder

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