I love seafood soup and chowder. This recipe is a good cross-section between the spicy Cioppino and the clam chowder I have posted in the past. I used a recipe I found on myrecipes.com and modified it a bit to my personal tastes!
Spicy Crab and Corn Chowder Ingredients:
1 large jalapeno, 1 medium Serrano pepper (or 1 medium poblano chile)
1 tablespoon butter
1 cup finely chopped onion
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ground red pepper
1 (16-ounce) package frozen corn kernels
1 cup half-and-half, divided
1 (8-ounce) russet potato, peeled and chopped
2 cups water
2 tablespoons all-purpose flour
1 cup 2% reduced-fat milk
1 (8-ounce) container crab claw meat, shell pieces removed (you can use up to 16 ounces-the more the better!)
Spicy Crab and Corn Chowder Method:
Preheat broiler. Place the peppers on a foil-lined baking sheet. Broil 8 minutes on each side or until blackened. Place pepper in a small zip-top plastic bag; seal. Let stand 10 minutes.
Peel and chop.
Melt the butter in a Dutch oven over medium-high heat. Add onion and next 3 ingredients (through red pepper) to pan; sauté 4 minutes, stirring occasionally. Add corn; sauté 2 minutes. Remove 3/4 cup corn mixture from pan. Combine 3/4 cup corn mixture and 3/4 cup half-and-half in a blender; process until smooth. Add potato to pan; sauté 1 minute. Stir in 2 cups water; bring to a boil. Cook 4 minutes or until potato is almost tender. Reduce heat to medium.
Combine remaining 1/4 cup half-and-half and flour in a small bowl, stirring until smooth. Add flour mixture to pan. Cook 1 minute, stirring constantly. Return corn puree to pan. Stir in peppers, milk, and crab; bring to a simmer. Cook 3-5 minutes, stirring frequently.
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