Corn and Crab Chowder Pot Pies
Corn and Crab Chowder Pot Pies is a main course that serves 4. For $4.51 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 29g of protein, 54g of fat, and a total of 860 calories. Head to the store and pick up celery, bacon, puff pastry dough, and a few other things to make it today. 6 people found this recipe to be flavorful and satisfying. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes around 2 hours and 10 minutes. Overall, this recipe earns a solid spoonacular score of 72%. If you like this recipe, you might also like recipes such as Corn and Crab Chowder, Crab Corn Chowder, and Crab and Corn Chowder.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 115 minutes
Ingredients:
2 handfuls baby potatoes, chopped (5 or 6)
3 to 4 slices speck or bacon, chopped or thinly sliced
4 tablespoons butter
3 to 4 small ribs celery, chopped
3 cups chicken stock
1 mild Fresno chile pepper, finely chopped
3 to 4 ears corn on cob, scraped or 2 cups frozen organic kernels, defrosted
1 tablespoon crab-boil seasoning, a palmful (recommended: Old Bay)
1 rounded tablespoon Dijon mustard
3 rounded tablespoons flour
2 tablespoons chopped fresh thyme
2 large cloves garlic, chopped or thinly sliced
A few drops hot sauce
1 (6- to 8-ounce) tub fresh lump crabmeat
1 tablespoon extra-virgin olive oil
1 onion, finely chopped
1 sheet frozen puff pastry dough, thawed
3 cups whole milk
Equipment:
dutch oven
pot
frying pan
whisk
baking sheet
ramekin
bowl
knife
oven
Cooking instruction summary:
Watch how to make this recipe. Heat some extra-virgin olive oil, a turn of the pot, in a Dutch oven over medium to medium-high heat. Add the chopped speck and render a couple of minutes. Add the potatoes, celery, onion, garlic, chile, thyme, crab seasoning, salt, and pepper to the pot, cover, and cook 10 minutes, stirring occasionally. Add the chicken stock and milk and bring to a boil. In a small skillet over medium heat, melt the butter. Whisk in the flour and cook the roux 1 minute, then stir in the mustard and transfer the roux to the chowder mixture. When the roux has incorporated, stir in corn and bring the chowder to a bubble, reduce to slightly thicken. Turn the heat off, cool completely, and store for make-ahead meal. To serve, heat the oven to 425 degrees F. Unfold the pastry dough and choose the bowls or individual shallow casseroles or deep ramekins that you wish to serve in. Use one as a template and cut 4 shapes from the sheet of dough, using a sharp paring knife to maneuver around the dish shape. Arrange the pastry dough on a non-stick baking sheet or on a parchment-lined baking sheet. Beat the egg with a splash of water and brush the dough with the egg wash. Bake 10 to 12 minutes, or until golden. Reheat the chowder, covered, over moderate heat until the soup bubbles, then uncover and simmer. Meanwhile, run your hands through the crabmeat to check for shells, discard the the shells. Sprinkle the crab with hot sauce and stir into the chowder to heat through. Serve the chowder in individual dishes topped with pastry.
Step by step:
1. Watch how to make this recipe.
2. Heat some extra-virgin olive oil, a turn of the pot, in a Dutch oven over medium to medium-high heat.
3. Add the chopped speck and render a couple of minutes.
4. Add the potatoes, celery, onion, garlic, chile, thyme, crab seasoning, salt, and pepper to the pot, cover, and cook 10 minutes, stirring occasionally.
5. Add the chicken stock and milk and bring to a boil.
6. In a small skillet over medium heat, melt the butter.
7. Whisk in the flour and cook the roux 1 minute, then stir in the mustard and transfer the roux to the chowder mixture. When the roux has incorporated, stir in corn and bring the chowder to a bubble, reduce to slightly thicken. Turn the heat off, cool completely, and store for make-ahead meal.
8. To serve, heat the oven to 425 degrees F. Unfold the pastry dough and choose the bowls or individual shallow casseroles or deep ramekins that you wish to serve in. Use one as a template and cut 4 shapes from the sheet of dough, using a sharp paring knife to maneuver around the dish shape. Arrange the pastry dough on a non-stick baking sheet or on a parchment-lined baking sheet. Beat the egg with a splash of water and brush the dough with the egg wash.
9. Bake 10 to 12 minutes, or until golden.
10. Reheat the chowder, covered, over moderate heat until the soup bubbles, then uncover and simmer.
11. Meanwhile, run your hands through the crabmeat to check for shells, discard the the shells. Sprinkle the crab with hot sauce and stir into the chowder to heat through.
12. Serve the chowder in individual dishes topped with pastry.
Nutrition Information:
covered percent of daily need
