Feeling Crabby

A particularly irritating work week has left me in need of a dish that 1) puts me in a better mood; 2) somehow represents the angst I’m feeling and 3) doesn’t require the grating of carrots. So, a piping hot bowl of crab and corn chowder (no carrots included) sounded like it would fit the bill nicely.

Although the recipe I modified to come up with my own version of this chowder said it serves 4, I can assure you that it would easily feed 6. With leftovers. It also said that using canned crab was fine, but, unless you want little crab particles floating everywhere instead of chunks of real, savory crab meat, I’d go with the good stuff (i.e.- fresh). Just remember to pick through the meat for any shell bits (finding shell bits would make me angry enough to negate the entire point of making this soup). Enjoy!

Red Crab and Corn Chowder
Serves 6

1 tbsp. extra-virgin olive oil
4 slices thick-cut bacon, chopped
2 large baking potatoes peeled, halved lengthwise, then halved again and thinly sliced into 1/4 inch pieces
2 leeks, cleaned and white and light green parts sliced ½ inch thick
4 celery stalks, chopped
2 bay leaves
½ of a red bell pepper, chopped
2 tbsp. chopped fresh thyme
½ c. dry sherry
4 c. chicken broth or stock
28-oz. canned crushed tomatoes
2 c. frozen corn kernels
12 oz. jumbo lump crabmeat
3 tbsp. Old Bay Seasoning
½ lemon, zested
fresh flat-leaf parsley, finely chopped
salt and freshly ground pepper
hot sauce (optional)
crusty French bread, for serving

In a large pot, heat the oil over medium-high heat. Add the bacon and cook until it gets crispy along the edges, about 5 minutes. Add the potatoes, leeks, celery and bay leaves and cook for 7 to 8 minutes. Stir in the red bell pepper and thyme, and cook 2 minutes. Stir in the sherry and reduce slightly (about 2 minutes). Season with salt and pepper.

Stir in the chicken broth, tomatoes, corn, crabmeat and Old Bay Seasoning and simmer until potatoes are tender, 15 to 20 minutes. Adjust seasonings to taste.

Stir in the lemon zest and sprinkle parsley over the chowder. Season with hot sauce, if using. Serve with the bread.