Triple “C” Chowder — Crab, Corn and Chilis
Something sweet, something hot, something seafood. This chowder has a fabulous warm burn and sweet lingering on your tongue. Inspired by a Corn and Chili Pepper Chowder from Pioneer Woman, here’s my take on a terrific recipe. Warning: SPICY adjust to your heat level.
3 slices bacon cut into pieces
3 teaspoons olive oil
2 tablespoons butter
1 whole yellow onion diced
4 ears of corn, roasted
2 tablespoons Chipotle Chili Peppers and Adobo Sauce (dice chilis)
2-3 Jalapeño peppers roasted, dice with seeds and ribs removed (adjust quantity to taste)
32 oz. low fat/low salt chicken stock
1 cup heavy cream
1 cup 2% milk
kosher salt to taste
ground black pepper to taste
3 tablespoons corn meal
1/4 cup water
1 1/2 cup shredded Classic Crab (imitation crab meat, can substitue real crab)
1/4 cup fresh chives, finely chopped
Preheat oven to 350 degrees
Rub shucked and cleaned corn with 1 tablespoon olive oil, place on rimmed baking sheet
do the same to the jalapeño peppers and place on same tray as corn.
Roast 45 minutes, turning once mid-way. Cool enough to handle and removed kernels from cobs. (Tip from Rachael Ray is to place a small bowl upside down in a large bowl, set the cob on the small bowl bottom and slice off kernals. They will fall into the big bowl and this makes handling very easy… great tip!) Should be about 4 – 4 1/2 cups.
In 6-8 quart pot brown bacon pieces in 2 teaspoon olive oil. Remove bacon, drain on paper towels. Add diced onions to bacon fat and saute over medium heat until translucent. Add diced peppers, corn kernals stir to combine, continue cooking 3 minutes. Add chicken stock and corn cobs, simmer together 15 minutes. (Corn cobs give a rich corn flavor boost.) Add corn meal to 1/4 cup water to mix. Remove cobs from pot add cornmeal mixture, cream and milk. This will thicken your chowder. Bring to boil, then lower heat to medium low and cook 15 minutes more. Last 5 minutes stir in shredded crab pieces, warm thoroughly. Taste and add salt and pepper to suit. Spoon into bowls, sprinkle with chopped bacon bits and chives. Serve with warm biscuits or your favorite rustic bread.
Inspired by Pioneer Woman Corn Chowder with Chilis