CRAB AND LEEK CHOWDER
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.
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Ola Jumoke
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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.