Image Credit: Le Petit Eats
This lovely dish, great for cold winter months, is described as “a simple crab chowder that comes together in a flash with tons of seafood flavor thanks to the fresh, succulent, Dungeness crab.”
It is creamy, flavorful, and comforting; and the Dungeness crab adds just the right touch to make this more than your traditional corn chowder.
Let’s get cooking!
Dungeness Crab & Corn Chowder
Prep/Cook Time: 30 mins
- 1 Tbsp. olive oil
- 1 Tbsp unsalted butter
- 4-6 baby red potatoes diced
- 3 ribs celery chopped
- 1 medium yellow onion chopped
- 1 dried bay leaf
- Salt and freshly ground black pepper to taste
- 1 Tbsp. Old Bay or other seafood seasoning blend
- 3 Tbsp. flour
- 2 cups chicken broth
- 3 cups whole milk
- 2 cups fresh or frozen corn kernels
- 8 ounces cooked lump dungeness crab
- 2 Tbsp. scallions thinly sliced
- Hot sauce and lemon to taste
- Gather a large pot and while heating it over medium, add in butter and oil.
- Add in potatoes, celery, onion, and bay leaf to the large pot and mix in your seasoning, which includes salt, pepper, and Old Bay. Sauté the mixture for about 5 minutes until the onions and celery soften.
- Add your flour and stir in while cooking for 2 minutes. Add in broth and milk while stirring in and allow soup to come to a boil. Reduce heat and allow to simmer until the soup thickens a bit, for about 5 to 10 minutes.
- The Dungeness crab meat and corn can be added next; allow soup to summer for another 5 minutes.
- Before serving, remove bay leaf. Garnish with hot sauce along with a squeeze of lemon and sliced scallions. It’s ready to be served!
This is super simple, right? Once you order your live Dungeness crab from Fathom Seafood, you can go to the market and collect the remainder of the ingredients you need and have the crab on your doorstep within 24 hours.