Fresh Corn & Dungeness Crab Chowder

1. 1

   Cut the corn cobs into 2 inch chunks.

2. 2

   In a large pot, heat the chicken stock until it begins to simmer. Add the corn cobs, cover and simmer for 10 minutes more.

3. 3

   While the cobs are cooking, prepare a roux. Melt 2 Tbsp. of butter in a small saute pan. When the butter has melted, whisk in the flour and cook, stirring constantly, for one minute. Remove from heat and set aside.

4. 4

   Strain the chicken stock mixture into a bowl and discard the cobs.

5. 5

   Return the pot to the stove and add the remaining 1 Tbsp. of butter. When the butter is melted and sizzling, add the onion, bell pepper, and fennel. Cook, stirring occasionally, unit the onions are soft, about 3 minutes. Season generously with salt and pepper.

6. 6

   Whisk the roux mixture into the onion mixture, then add the potatoes, corn, 1 cup of reserved chicken stock, and 3 cups of whole mile. Bring the chowder to a boil, then reduce heat and simmer until the potatoes are tender, about 10 minutes.

7. 7

   Taste the chowder and adjust the seasoning as needed.

8. 8

   Just before serving, stir in the crab (reserving a few nice pieces for garnishing), sliced basil, and fennel fronds. Garnish with additional crab and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.