Print

Corn and Crab Chowder

Ingredients

Scale
  • 3 Cups of water
  • 4 Crab leg clusters, aprox 2 lbs.
  • 1 lb. Uncooked bacon, diced
  • 1 Onion, diced
  • 3 Clove garlic, minced
  • 5 Medium potatoes, pealed and cubed
  • 3 Cups chicken stock
  • 1/4 teaspoon red pepper
  • 2 teaspoon coriander
  • 16 oz corn kernels
  • 2 Can of creamed corn
  • A dash of Worcestershire
  • 2 Cups Cream
  • Salt and Pepper to taste

Instructions

  1. In a large stockpot bring 3 cups of water to boil (enough to cover the crab legs). Reduce the heat to medium high. Add the crab legs to the water and boil gently until crab legs are cooked, 8-10 minutes. If your crab legs were previously cooked and frozen (often found this way at the grocery store) 5-7 minutes.
  2. Remove the crab legs from the water, rinse with cold water and set aside. Reserve water the legs were cooked in.
  3. Heat the now empty stock pot to a medium high heat and add the bacon. Cook the bacon until browned and crispy. Remove the bacon and set aside.
  4. Drain all but about a tablespoon of the bacon drippings. Add the diced onion, minced garlic, and cubed potatoes to the drippings and saute until the onions are translucent. The potatoes will brown slightly. Stir frequently to avoid burning.
  5. Return the reserved cooking water from the crab legs to the pot, add chicken stock, red pepper and coriander. Bring to a boil, then bring the heat down to medium-low and simmer for 30 minutes. Meanwhile, crack the crab legs and remove all meat, set aside. The shells may be discarded.
  6. In a food processor puree 8 oz of the corn. Add to the stock pot. Add the 8oz of corn that has not been pureed as well. Add the cream. Mix well and simmer for about 5 minutes.
  7. Stir in the bacon and crab meat, add salt and pepper to taste, simmer an additional five minutes, serve immediately.

Notes

  • More crab can in no way hurt this dish. Add as much as you like!