Kelly's Kick'n MD Crab Chowder

Name: Kelly's Kick'n MD Crab Chowder
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8-10
Cuisine: American
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

By Kelly Hemmings
@KountryGirl4ever

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!!

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

8-10

Prep:

15 Min

Cook:

45 Min

Method:

Stove Top

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
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How to Make Kelly's Kick'n MD Crab Chowder

Step-by-Step

Sautee 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.
Roux: Don't be intimidated, it's easy/peasy! Sprinkle flour slowly over sautéed veggies while gently stirring, careful not to break-up veggies.
Once 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!!
Add 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.
Add 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.