CRAB AND LEEK CHOWDER

Crab and Leek Chowder image

Yield makes 4 cups; serves 2 to 4

Number Of Ingredients 20

1 tablespoon unsalted butter
1 jalapeño pepper, seeded and diced
2 medium garlic cloves, roughly chopped
1 medium leek, chopped (see Note)
3 cups Crab Stock (page 232) or fish stock
2 medium Yukon Gold potatoes, cut into 1/2-inch cubes
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Tabasco or other hot sauce, to taste
3 ounces cooked lump crabmeat, preferably Dungeness, rinsed and drained
1/4 cup fresh corn kernels, cut off the cob, or frozen, defrosted
1/4 cup chopped red bell pepper
Crispy Shallots (recipe follows; optional)
Fresh flat-leaf parsley, chopped, for garnish
Crispy Shallots
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 shallot, sliced into 1/4-inch rings
3 tablespoons extra-virgin olive oil

Steps:

Melt the butter in a medium saucepan over high heat. Cook until the butter just begins to brown, about 1 1/2 minutes. Add the jalapeño and sauté for 1 minute. Add the garlic and leek and sauté for 1 minute, stirring. Increase the heat to high, add the stock, potatoes, salt, and pepper, and bring to a boil. Reduce the heat to low and let the soup simmer for 15 minutes. Remove the pot from the heat.
Using an immersion blender, puree the soup until smooth. Alternatively, puree the mixture in a food processor or blender. Stir in the hot sauce to taste. Return the pot to low heat and simmer the soup for 15 minutes.
Put the drained crabmeat in a small bowl and pick through it with your hands, removing any pieces of shell.
To serve, divide the chowder among 4 bowls. Garnish each bowl with crabmeat, corn, red bell pepper, and shallot rings. Top with a pinch of parsley.
Crispy Shallots
Combine the flour, salt, and pepper in a small bowl. Dredge the shallots in the flour mixture, shaking off any excess flour.
In a medium skillet over high heat, heat the olive oil. Add the shallot rings and cook without stirring until they turn golden brown, about 2 minutes. Turn them over and cook until they are golden and crisp, about 2 minutes. As the shallots finish cooking, remove them to a plate lined with a paper towel.