This recipe is one that I have worked on for a while. I moved to Washington in 2006 and being in the Pacific Northwest brought on a great love for the fresh fish, seafood, and shell fish I can get here. So I set out to make wonderful meals with all of the goodies I had to chose from.
One of my favorite things is crab. Every since I was a kid I can remember my grandparents taking me out to a nice dinner and all I wanted was crab. Now every time I have crab I remember wonderful times with my grandparents!
This chowder is one that I have been requested to make by several people. That was when I really knew I had dialed the recipe in to where I wanted it to be. One suggestion though, the first time I made this I made it with King crab. The second time I used Dungenes. I recommend using Dungie or blue crab if you can’t use King. I made the mistake of using just the “lump” crab meat they had at the store last time and it made the chowder a little more “fishy” than I like.
1 yellow onion, diced
3 stalks celery, diced
4-ounces (1 stick) butter
3/4 cup flour
10 slices bacon, chopped
5 medium potatoes, peeled, diced and par-boiled for about 5 minutes
1/4 cup fresh flat leaf parsley leaves, chopped
1/4 teaspoon paprika
1 cup white wine
1 tablespoon white pepper
1 tablespoon seafood seasoning
Fresh ground black pepper
6 cups half and half
1 cup frozen corn
1 pound lump crabmeat (King, Dungenes, Blue)
In a large soup pot cook the bacon until it renders its fat, remove with a slotted spoon and reserve. Add butter, celery and onions to the pot and saute until translucent, about 5 to 7 minutes. Add flour and mix well cooking for a couple minutes to get rid of the raw flour taste. Whisk in white wine. Add diced cooked potatoes, cooked bacon, parsley, paprika, white pepper, seafood seasoning, and salt and pepper to taste. Mix and then slowly add the half and half, stirring constantly. Add the corn, and then gently fold in the crab meat. Stir slowly. Adjust seasoning if needed. Serve with crusty bread for sopping!
Serves 4 to 6