Lunchbreak: Blue crab corn chowder from McCormick and Schmick

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

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.


Latest News

More News