(Pacific Northwest USA)
Dungenss Crab and Corn Chowder
Got this Dungeness Crab and Corn Chowder recipe in an email. It's said origin was from an Old Bay recipe. After eating some dungies the other night and picking out the leftovers, it was a heaven sent for what to do with the leftovers. Needless to say, it's what we had for dinner and there is plenty leftover for lunches this week! We make/eat a LOT of soups, stews and chowders in the winter and this one is now one of our favorite crab chowders...
1/4 Pound-Bacon cut into 1/2 inch pieces
3-Medium Potatoes (we use red, unpeeled) and diced
1-Large Onion, diced
3-Ribs of Celery, finely chopped
1-Cup Red Bell Pepper, diced
5-teaspoons Old Bay Seasoning
1-Large Bay Leaf
3-Cups Chicken Broth
5-Cups Whole Milk, half and half, or a combination of the two
4-5 Cups-Corn (about equivalent to 3 cans)
1-Pound of fresh Dungeness Crab Meat
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.
Makes a lot! Will serve 6-8 hungry crab lovers! Enjoy!!!
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