CRAB AND LEEK CHOWDER

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Crab and Leek Chowder image

Categories     Sauce     Crab     Leek     Summer     Winter     Kosher     Simmer     Boil

Yield makes 4 cups; serves 2 to 4

Number Of Ingredients 20

1 tablespoon unsalted butter
1 jalapeño pepper, seeded and diced
2 medium garlic cloves, roughly chopped
1 medium leek, chopped (see Note)
3 cups Crab Stock (page 232) or fish stock
2 medium Yukon Gold potatoes, cut into 1/2-inch cubes
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Tabasco or other hot sauce, to taste
3 ounces cooked lump crabmeat, preferably Dungeness, rinsed and drained
1/4 cup fresh corn kernels, cut off the cob, or frozen, defrosted
1/4 cup chopped red bell pepper
Crispy Shallots (recipe follows; optional)
Fresh flat-leaf parsley, chopped, for garnish
Crispy Shallots
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 shallot, sliced into 1/4-inch rings
3 tablespoons extra-virgin olive oil

Steps:

  • Melt the butter in a medium saucepan over high heat. Cook until the butter just begins to brown, about 1 1/2 minutes. Add the jalapeño and sauté for 1 minute. Add the garlic and leek and sauté for 1 minute, stirring. Increase the heat to high, add the stock, potatoes, salt, and pepper, and bring to a boil. Reduce the heat to low and let the soup simmer for 15 minutes. Remove the pot from the heat.
  • Using an immersion blender, puree the soup until smooth. Alternatively, puree the mixture in a food processor or blender. Stir in the hot sauce to taste. Return the pot to low heat and simmer the soup for 15 minutes.
  • Put the drained crabmeat in a small bowl and pick through it with your hands, removing any pieces of shell.
  • To serve, divide the chowder among 4 bowls. Garnish each bowl with crabmeat, corn, red bell pepper, and shallot rings. Top with a pinch of parsley.
  • Crispy Shallots
  • Combine the flour, salt, and pepper in a small bowl. Dredge the shallots in the flour mixture, shaking off any excess flour.
  • In a medium skillet over high heat, heat the olive oil. Add the shallot rings and cook without stirring until they turn golden brown, about 2 minutes. Turn them over and cook until they are golden and crisp, about 2 minutes. As the shallots finish cooking, remove them to a plate lined with a paper towel.

Ola Jumoke
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I love this chowder! It's so creamy and flavorful. I always make a big batch and freeze it so I can enjoy it all week long.


SUBI SUBIKSHAN
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This chowder was just okay. I thought the crab meat was a bit tough, and the broth was a little too thick.


Se'Renity Hernandez
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This chowder was absolutely delicious! The crab and leeks were cooked perfectly, and the broth was creamy and flavorful. I will definitely be making this again.


panda bear
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I'm not sure what went wrong, but my chowder turned out lumpy. I think I might have cooked it at too high of a temperature.


Qabdu Ibrahim
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This chowder was easy to make and turned out great! I especially liked the addition of the Old Bay seasoning, which gave it a nice kick.


RAGNAR ROTHBROOK
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This chowder was a bit too bland for my taste. I think I would have liked it more if I had added some additional seasonings.


Amina Munkaila
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I'm not a big fan of seafood, but I really enjoyed this chowder. The crab meat was mild and flaky, and the leeks added a nice sweetness. I would definitely make this again.


Laiba Imran
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This chowder was amazing! The crab and leeks were so flavorful, and the broth was creamy and rich. I will definitely be making this again.


Cleophas Githinji
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I followed the recipe exactly, but my chowder turned out too thick. I think I might have added too much flour. Next time, I'll be sure to measure the flour more carefully.


Rehman Waraich
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This chowder was delicious! I made it for a potluck, and it was gone in no time. I'll definitely be making it again.


MD Per vas
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I've made this chowder several times now, and it's always a crowd-pleaser. The hardest part is waiting for it to cool down enough to eat!


Tiana Palmer
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This crab and leek chowder was a hit with my family! The flavors were rich and creamy, and the crab meat was tender and succulent. I especially liked the addition of the leeks, which gave the chowder a nice depth of flavor.