Crab & Corn Chowder

Crab & Corn Chowder

This is a hearty chowder, inspired by Pioneer Woman's Corn Chowder with Chiles, that is perfect for a Fall or Winter day. It's warm, comforting, filling, and delicious, but best of all? It's easy to make, and freezes very well.

Prep/Cook Time: Approx. 1 hour

• 3-4 slices bacon, cut into 1/2-inch pieces (or smaller)
• 1 medium potato (or a handful of Trader Joe's Teeny Tiny Potatoes), diced into 1/4-inch pieces
  
• 2 tablespoons butter (optional)
• 1 whole white or yellow onion, diced
• 5-7 ears corn, shucked, OR 2-3 bags frozen corn kernels
  
• 2 whole chipotle peppers in adobo sauce, chopped
  
• 3-4-ounces canned diced green chilies
• 3 cups of broth/stock, and 1 cup of white wine (or 4 cups broth/stock)
  
• 1 cup heavy whipping cream
• 2 teaspoons kosher salt (or to taste)
• 3 pinches white sugar
  
• 4 tablespoons cornmeal
  
• 1/4 cups warm water
• 1 to 1 1/2 cups crab meat, flaked or chopped (fresh, frozen, canned -- whichever you prefer) -- you could also use shrimp
  
• Optional garnishes: sour cream, creme fraiche, or plain yogurt, chopped chives or green onions, crumbled bacon
  

Note: shucking the corn kernels can be quite time consuming, so if you want to get this chowder onto the table for a quick dinner, use the frozen ones. The flavor develops as this chowder "sits," so if you have time, make it a day or two ahead of when you plan to eat it -- which is even better because dinner will be no-fuss that night!!

Turn your oven to broil. Spread the corn kernels in an even layer in a 9x13 glass pan, toss with a little olive oil (optional), and put them under the broiler while you prep the rest of the ingredients and start the chowder. You want them to roast, and for the top kernels to start getting brown/black.

Dice the potato and onion, and chop the chiles. Measure the cream and broth/stock/wine, and mix the cornmeal with water. Check the corn -- if it's not as roasted as you'd like, start the chowder, and keep roasting it until it's time to add it to the pot (checking every so often to make sure it doesn't burn.)

Put the bacon in a large pot or dutch oven over medium heat, fat-side down. Cook for a minute or two, until the bacon starts to curl and some of the fat has melted -- then throw in the potatoes. Stir well, and then let it sit for at least 30 seconds, because you want the potatoes to fry a bit, brown on one side, and pick up some of the bacon flavor. Then stir as needed to prevent burning.

About 1 1/2 - 2 minutes after adding the potatoes, add the diced onion and cook for 3 to 4 minutes, stirring occasionally. Add the butter (if using) and let it melt, then add the corn. Stir, let it cook for about a minute, then add the chilies and stir well.

Pour in chicken broth/stock, wine (if using), and cream. Sprinkle in the salt, sugar, and some freshly-ground black pepper if you've got it, stir well, and bring to a boil -- then reduce heat to low.

Pour the cornmeal/water mixture into the chowder and stir well. (Tip: if some of the cornmeal gets stuck in the bottom of the bowl/container, just scoop up some of the chowder mixture, swirl it around, and pour back into the pot -- the cornmeal will go with it!) Add crab, stir, and cook for 15-20 minutes at a simmer.

It's delicious served with toasted bread -- I love the bread with garlic baked into it -- or enjoy a big mug of it on a cold, blustery day (like we did yesterday as it was pouring rain!)

Enjoy! ~ The Newlywed Chefette