Corn and Crab Chowder
Makes 1.5 quarts
INGREDIENTS
2.5 oz bacon, fine lardon
2 oz onion, small dice
2 oz celery, small dice
1 oz green bell pepper, small dice
1 oz red bell pepper, small dice
1/2 tsp thyme, minced
1 tsp garlic, minced
1.5 oz flour
3 cup fumet or shellfish stock
4 oz corn kernels
4 oz yukon gold potato, small diced
1 bay leaf
6 fl oz heavy cream, hot
3 oz crabmeat, picked
as needed salt
as needed white pepper
as needed hot sauce
as needed worchestershire
1/2 tbsp parsley, chiffonade
Directions
. Render bacon in a sauce pot over medium-low heat until the bacon is lightly browned; ~ 4 minutes.
Add the onions, celery and peppers and sweat until softened; 5 to 7 minutes. DO NOT CARMELIZE.
Add garlic and thyme to pot and sweat for 2 minutes until aromatic, stirring often.
Sprinkle flour over bacon vegetable mixture (singer method).
This will take about 2 minutes over medium heat stirring often.
Add the stock slowly and bring to a simmer.
Add potatoes, corn kernels, bay leaf.
Simmer until the corn and potatoes are tender but not mush; 20 to 25 minutes. Beging heating cream, but do not bring to a boil.
Add the hot cream & crab and stir to combine.
Heat just until it begins to simmer. Cook about 5 minutes.
Remove the bay leaf. Adjust consistency with more cream, if needed.
Season with salt, pepper, hot sauce, and worcestershire sauce.
Garnish with parsley chiffonade.
