Lunchbreak: Blue crab corn chowder from McCormick and Schmick

McCormick & Schmick

Blue Crab Corn Chowder

1 Tbs salad oil
1 whole bay leaf
2 Tbs garlic chopped
2 Tbs shallots chopped
1/2 cup yellow onion diced to 1/4” pieces
1/4 cup celery diced to 1/4” pieces
1/4 cup carrots diced to 1/4” pieces
1/2 cup white wine
1/2 cup red bell pepper diced to 1/4” pieces
1 1/2 cups corn drained (Fresh roasted corn may be substituted for added flavor)
2 cups clam juice
1 cup heavy whipping cream
1 1/2 cup half & half
1 lb. pre-cooked crab meat
1 Tbs fresh thyme chopped
1/2 tsp. salt (season to taste before serving)

This recipe also includes roux that requires additional preparation. You will need 1oz. weight of Butter and 1oz. weight of All-Purpose Flour. Heat flour and butter in a small pan over medium heat, until butter is melted and combined with the flour to create a golden tan paste. Takes approximately 3-5 minutes. Set aside in a bowl.

In a large stock pot, heat oil over medium heat. Add bay leaf, garlic, shallots, celery, onions and carrots, sauté until translucent, which should take about 5 minutes. Add white wine and deglaze the pot, using a wooden spoon. Add red bell pepper and corn, cook for an additional 2 minutes. Add clam juice and bring to a boil. Reduce heat and simmer for 1-2 minutes. Add cream and half & half, then return to a boil. While boiling, add roux, stirring until fully incorporated. Remove from heat and add crab meat and fresh thyme. Ready to serve.

Filed in: Lunchbreak, News

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