Kelly's Kick'n MD Crab Chowder
By
Kelly Hemmings
@KountryGirl4ever
45
This crab chowder comes together very quickly and can be easily adapted to create a full seafood chowder by simply adding lightly sautéed scallops/shrimp. While this is a wonderfully savory rich same day chowder, it's even better in the following days and good up to a week in the fridge; that is IF there's any leftovers!!
This recipe was inspired by a local pub that we frequented in Annapolis MD about 20 years ago. I've gotten so many compliments on this chowder over the years that I was persuaded to share. Enjoy!!
This recipe was inspired by a local pub that we frequented in Annapolis MD about 20 years ago. I've gotten so many compliments on this chowder over the years that I was persuaded to share. Enjoy!!
Ingredients
- 2 lb
- backfin/lump crab meat
- 1 1/2 stick
- butter
- 1 1/2 large
- onion, diced
- 2 stalk(s)
- celery
- 2 large
- red potaoes, diced
- 1 medium
- red pepper, diced
- 1/2+- c
- flour, seasoned
- 1+ c
- milk, 2%
- 2 qt
- half and half
- 1 c
- heavy cream
- 1-2 c
- chicken base/broth
- 1 can(s)
- chipotle pepper w/adobo sauce
- 1/2 bag(s)
- corn, frozen
- 4+ Tbsp
- old bay seasoning
- 1 Tbsp
- season all, to taste
- 4 clove
- garlic +dash garlic powder
- 1/2 tsp
- oregano/thyme/basil
- 2-4 dash(es)
- frank's hot sauce
- 1/2 tsp
- salt and pepper, to taste
- dash(es)
- opt: serve w/dash brandy
How to Make Kelly's Kick'n MD Crab Chowder
- 1Sautee onion, red peppers, potatoes with butter. Add 1 T of Old Bay Seasoning and dash of Season All, Garlic Powder & other seasonings to veggies while sautéing.
- 2Roux: Don't be intimidated, it's easy/peasy! Sprinkle flour slowly over sautéed veggies while gently stirring, careful not to break-up veggies.
- 3Once the flour is fully absorbed, and the butter / veggie mixture is starting to bubble, add chicken base/stock. Slowly add milk/cream(s) while gently stirring to ensure no stickage. Chowder will continue to thicken; add more milk/cream if thinner soupy consistency is desired, rather than thicker chowder. BUT remember, if adding add'l milk/cream, add additional seasoning! Don't be afraid to KICK it up a notch!!
- 4Add frozen corn and chopped chipotles (seeds removed) w/couple tablespoons of the adobo sauce. Reduce heat to a very low simmer, but continue to thicken, approx 10 mins. Add hot sauce and seasonings, to taste. Be liberal with Old Bay! Gently mix in crab meat; fresh preferably, not paturized.
- 5Add additional T butter and let rest 5+ mins. Serve immediately with/without dash brandy, personal preference; or remove from burner once desired thickness, and reheat slowly later.
