I like chowder. It reminds me of the ocean.
Chowder has always been a once in blue moon dining experience for me. I had never tried to make it myself because I've always been afraid of the fishy kitchen smell. But, I'm getting over that because I realize that I really like seafood. Since we moved, I've decided that the best way to work my way through my cooking magazines is to pick the few recipes that I absolutely intend to make (and forget about the ones that seem merely so-so). Then, I make them and recycle the magazine. This was one of the recipes that had me pause, mark as a maybe, flip back, reread the recipe, mark it again, flip back, and finally write it down on the weekly menu.
It seems like there are a lot of steps, but they move fast so it was easy to put together. I did end up added a lot more seasoning to the bowl once it was done. Both Ron and I really enjoyed it though. You might think that the chile is going to cause the chowder to be too spicy, but it actually worked out rather well. I think that the chowder would have been bland without it.
Spicy Corn and Crab Chowder
Yield: 4 servings, about 1 3/4 cup
- 1 medium poblano chile
- 1 Tbsp butter
- 1 c finely chopped onion
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp ground red pepper
- 1 16-ounce pkg frozen corn kernels, thawed
- 1 cup half-and-half, divided
- 1 8-ounce russet potato, peeled and chopped
- 2 cups water
- 2 Tbsp AP flour
- 1 cup 2% reduced-fat milk
- 1 8-ounce container crab claw meat, shell pieces removed
- Preheat broiler.
- Place poblano chile on a foil-lined baking sheet. Broil 8 minutes on each side or until blackened. Place pepper in a small ziplock bag; seal. Let stand for 10 minutes. Then, peel and chop.
- Melt the butter in a large soup pot over medium-high heat. Add onion and next 3 ingredients to pan; saute 4 minutes, stirring occasionally. Add corn; saute 2 minutes. Remove 3/4 cup corn mixture from pan. Combine 3/4 cup corn mixture and 3/4 cup half-and-half in a blender; process until smooth.
- Add potato to pan; saute 1 minute.
- Stir in 2 cups of water; bring to a boil.
- Cook 4 minutes or until potato is almost tender. Reduce heat to medium.
- Combine remaining 1/4 cup half-and-half and flour in a small bowl, stirring until smooth.
- Add flour mixture to pan. Cook 1 minute, stirring constantly.
- Return corn puree to pan.
- Stir in poblano, milk, and crab; bring to a simmer.
- Cook 3 minutes, stirring frequently.