Email to Cat      

Dungeness Crab and Corn Chowder

Source of Recipe


Hayden's Lakefront Grill (Tualatin, Oregon)






List of Ingredients



• 6 ears corn, cut from the cob (or 1 lb. frozen corn)
  
• 1 pound new potatoes, diced and cooked
  
• 6 Tbsp butter
  
• 1 yellow onion, diced
  
• 1 large red bell pepper, diced
  
• 1 large green bell pepper, diced
  
• 2 cloves garlic, minced
  
• 2 Tbsp Creole seasoning
  
• 6 sprigs fresh thyme (leaves only)
  
• 1/2 cup all-purpose flour
  
• 6 cups canned clam juice
  
• 2 cups whipping cream
  
• 1/4 cup sliced green onions
  
• 2 Tbsp honey
  
• 1 pound Dungeness crab, picked over for bits of shell
  
• Salt and freshly ground black pepper
  






Instructions



1. Preheat oven to 400º F. Place corn in a large rimmed baking sheet and roast until slightly browned, about 15 minutes. Remove corn from oven and set aside. While corn cooks, boil the diced potatoes just until tender; drain and set aside.
   
   
2. While potatoes cook, heat the butter in a soup pot over medium heat. Add the onion, peppers, garlic, Creole seasoning and thyme, and cook until the vegetables are soft, 8 to 10 minutes.
   
   
3. Dust the onion mixture with flour and stir to coat everything well. Pour in the clam juice and bring to a boil. Add the cream, turn down to a simmer, and cook about 15 minutes. Add the corn, potatoes, green onions, honey and crab; cook just until heated through. Season to taste with salt and pepper, and serve.
   
   Makes 8 servings.