Method Break up the shells. Add corn and crab meat and simmer soup for another 5 minutes. Add garlic, thyme and cumin; saute for 2 minutes. Made this for dinner it is delish on a cold and rainy night with crusty sourdough bread. by Beverly Imagine® broth lends its incredible depth to soups of all kinds, and here, the rich flavors of free-range chicken and fresh vegetables shine through beautifully without overwhelming the delicate flavors of the Dungeness crab. Raise the heat to high, add the crab shells and cook stirring occasionally for 7 to 10 minutes. Transition your Wild Dungeness Crab cooking techniques from summer to fall and winter meals by making a chowder. I’ve long pined from afar as my friends on the West Coast made the most of Dungeness crab season, which opens in mid-November. Cook 'em! It comes together in a flash with tons of seafood flavor thanks to the fresh, succulent, Dungeness crab I purchased at the seafood counter (precooked, so no messy shells to deal with). Today my blog reached a little milestone 20,000 page views: I am well aware of what a small number that is when you consider the fact that other sites far exceed that many page views in a single day, but then I try to picture 20K of anything- people, dollars, jelly beans…and my mind is kind of blown. Add onion, leek, and celery, along with 1/2 teaspoon each sea salt and pepper. Though this chowder is made with Dungeness crab meat, King or Snow crab meat would be a fine substitution. Add the peppers and corn and saute for 2 minutes over high heat. 1. Set aside in the fridge while you prep the rest of the soup. We make/eat a LOT of soups, stews and chowders in the winter and this one is now one of our favorite crab chowders...Ingredients:1/4 Pound-Bacon cut into 1/2 inch pieces2-3 Tablespoons-Butter3-Medium Potatoes (we use red, unpeeled) and diced1-Large Onion, diced3-Ribs of Celery, finely chopped1-Cup Red Bell Pepper, diced5-teaspoons Old Bay Seasoning1/4 Cup-Flour1-Large Bay Leaf3-Cups Chicken Broth5-Cups Whole Milk, half and half, or a combination of the two4-5 Cups-Corn (about equivalent to 3 cans)1-Pound of fresh Dungeness Crab MeatDirections:Melt the butter in a large kettle pan or Dutch oven over medium heat.Add the bacon and cook, stirring occasionally until bacon is fully cooked but not crisp.Add the potatoes, onion, celery, bell pepper, Old Bay Seasoning and the bay leaf.Continue stirring and cooking until the potatoes become tender.Sprinkle the flour over all while stirring constantly for a couple minutes.Add the milk and chicken stock stirring continually till brought to a boil.Reduce the heat and add the corn and crab and simmer for 8-10 minutes.Remove the bay leaf and serve!Serve with crackers or a nice, warm artisan bread and a green salad. Some delicacy of flavor is lost in pre-packaged crab meat, but it can definitely be used here if you need to save a little time. 1 cup smoked bacon, cut into ½-inch dice You may also want to add an extra splash of wine or sherry vinegar to balance sweetness. Add herbs and white wine; cook 3 minutes, stirring to dislodge any brown bits. This looks so incredible, and I can’t believe how simple it is to put together! Return the chowder base to the pot & add the potatoes, reserved leeks & bacon. Strain in a colander, pressing the solids to extract the maximum amount of liquid. Ladle soup into bowls and garnish with hot sauce, a squeeze of lemon and sliced scallions. All rights reserved. Add leeks & cook until wilted, about 2 minutes. A Dungeness crab chowder that highlights winter vegetables and celebrates the flavors of the season. Pick meat out, chill & reserve. Seriously bravo. Drain, chill and prepare as listed above.) Join in and write your own page! Add leeks & cook until wilted, about 2 minutes. Will serve 6-8 hungry crab lovers! xo. Course dinner, Main Course . So I just wanted to put a great big THANK YOU out into the world to anyone who has taken a moment out of their day to pop over into my world for a bit and take a look at what’s cooking in my kitchen, which today happens to be a hearty, zesty, yummy (and spicy if you’re all about the Cholula like I am) Crab & Corn Chowder. ¼ teaspoon ground black pepper Add cream & simmer gently until the potatoes are cooked (7 to 10 minutes). Pick meat out, chill & reserve. Reduce the heat to medium and simmer for 2 minutes. And Dungeness crabs are the perfect winter splurge. So true about choosing ingredients carefully…a soup is only as good as its broth. Makes a lot! 1 ½ cups diced red potatoes, diced into 1/2-inch cubes Add hot chicken stock and cornstarch mixture. Garnish the individual servings with chopped scallions. It's easy to do. Heat the olive oil over moderate heat in a soup pot. Photos and content may not be used without express written permission. 1 cup peeled & diced onion This site uses Akismet to reduce spam. Together, the two vegetables balance each other and provide a perfect backdrop for the crab. Add flour to pot and cook for 2 minutes, stirring constantly. If reheating, warm soup slowly over medium-low heat so as not to overcook the crab. While I like to stay connected to my local food network, I give myself a little leeway to experiment with and enjoy ingredients from a little farther afield, especially in winter. It’s frigid right now…I could use a bowl of soup! Follow the farm to find out when they are featured. It's said origin was from an Old Bay recipe. Add reserved crab meat. Heat a large pot over medium heat and add oil and butter. This chowder is calling my name! Make sure vegetables don't brown; adjust heat as needed. Heat the olive oil over moderate heat in a soup pot. Your email address will not be published. 3. 1 cup leek (white and light green part only); sliced into rounds and washed 15 %. Add the peppers and corn and saute for 2 minutes over high heat. https://food52.com/recipes/19006-fresh-corn-dungeness-crab-chowder Return the chowder base to the pot & add the potatoes, reserved leeks & bacon. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Reddit (Opens in new window), Click to email this to a friend (Opens in new window), Imagine® Organic Free Range Chicken Broth, steam Dungeness crab according to these instructions. Hope it hit the spot! Pour the white wine into the pot & cook over medium heat until reduced by half. Sorry, your blog cannot share posts by email. Lower the heat & simmer for 50 minutes. Heat the oil in a 5 quart stockpot over medium heat. ¼ teaspoon cumin seeds Add crab meat and cook 5 minutes more. Warm over low heat. If using pre-cooked, frozen crab, store on ice in the fridge and cook within 1 day of purchase. 2 cups heavy cream Eat 'em! Yukon gold potatoes, sweet onion, fennel, red pepper and fresh basil round out the flavor. Lower the heat to medium and cook for 10 minutes, until vegetables are softened but not browned. Lower the heat & simmer for 50 minutes. 4. Learn how your comment data is processed. Stir in broth and milk and bring soup to a boil, then reduce heat and simmer until soup thickens slightly, about 5-10 minutes. Add garlic, thyme and cumin; saute for 2 minutes. Cut the crab into quarters. Stir in broth, bring mixture to a gentle boil, and then turn heat down to a simmer. (If the crabs are live: Cook in boiling salted water for 8 minutes or until orange in color. This is going on the recipe list ASAP. Add rutabagas and turnips, and cook, stirring often, 10 minutes more. Once you've tried their product, rate the flavor of what you've eaten. (If the crabs are live: Cook in boiling salted water for 8 minutes or until orange in color. A Dungeness crab chowder that highlights winter vegetables and celebrates the flavors of the season. © 2020 ODCC | All Rights Reserved | Privacy Policy, Oregon Dungeness Crab Football (shaped) Poppers. A good broth is the essential foundation of a good soup and Imagine® fills that role wonderfully. Happily, I was able to source cooked, frozen Dungeness from a local grocer, and though I’ll still hope for a fresh Dungeness feast in San Francisco someday, I was thrilled to cook up a little West Coast crab magic in my East Coast kitchen. Oh, that sounds heavenly! 1 cup peeled & diced carrots corn chowder recipe, crab chowder, seafood chowder. 2 sprigs fresh thyme 1 teaspoon kosher salt Cook, stirring often, 7 - 10 minutes. Prep Time 5 minutes. Sauté until onions and celery soften, about 5 minutes. Enjoy!! Finally, stir in sherry vinegar and cream or half and half.