I am a HUGE seafood fan. I love it anyway I can get it. But now that I live in The Pacific Northwest I am always searching for the perfect warm bowl of stew or chowder. That is what put me on the quest to make the perfect crab chowder. Not that I think I am perfect, but I gotta say that this chowder comes pretty close!
Grill me a steak and lobster tail when it is nice outside. When it is drizzly and cold let me get my seafood fix with this warm, rich, and yummy chowder!!
Bobbi’s Crab Chowder
- 2 tablespoons extra virgin olive oil
- 1 large sweet onion, diced
- 2 large cloves of garlic, finely chopped
- 3 stalks celery with the leafy ends on, diced
- 1 stick of butter
- 3/4 cup flour
- 10 slices smoky bacon, chopped
- 6 medium Yukon Gold potatoes, diced
- 1/4 cup flat-leaf parsley, chopped (about a handful)
- 1/4 teaspoon paprika
- 1 cup white wine
- 1 tablespoon white pepper
- 1 tablespoon seafood seasoning, such as Old Bay
- black pepper
- 6 cups half and half
- 1 cup frozen corn
- 1 pound lump crab meat, picked free of shells
- loaf of crusty bread
- Put diced potatoes in a pot with cold water just covering them. Heat them to boiling, and then simmer 5 mins. You just want the potatoes par-boiled. Drain potatoes and set them aside.
- Heat a soup pot over medium-high heat with the 2 tablespoons olive oil, add chopped bacon and cook until fat is begins to render.
- Stir the onion, garlic, and celery in with the bacon and saute until translucent, about 5 mins.
- Turn heat to low and add the flour, mix well and let cook about a minute.
- Whisk in wine slowly, then add the diced cooked potatoes, parley, paprika, white pepper, seafood seasoning, and salt and pepper to taste.
- Slowly add the half and half, stirring constantly.
- Add the corn, and gently fold in the crab meat.
- Stir slowly until corn and crab are heated through.
- Ladle into bowls and serve with crusty bread
Serves 6 to 8