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Corn and Crab Chowder Pot Pies

Photo: Corn and Crab Chowder Pot Pies

TOTAL TIME: 2 hr 10 min
Prep: 15 min
Inactive Prep: 1 hr
Cook: 55 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 to 4 slices speck or bacon, chopped or thinly sliced
  • 2 handfuls baby potatoes, chopped (5 or 6)
  • 3 to 4 small ribs celery, chopped
  • 1 onion, finely chopped
  • 2 large cloves garlic, chopped or thinly sliced
  • 1 mild Fresno chile pepper, finely chopped
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon crab-boil seasoning, a palmful (recommended: Old Bay)
  • 3 cups chicken stock
  • 3 cups whole milk
  • 4 tablespoons butter
  • 3 rounded tablespoons flour
  • 1 rounded tablespoon Dijon mustard
  • 3 to 4 ears corn on cob, scraped or 2 cups frozen organic kernels, defrosted
  • 1 sheet frozen puff pastry dough, thawed
  • 1 (6- to 8-ounce) tub fresh lump crabmeat
  • A few drops hot sauce
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Directions

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.

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Read all 3 reviews

  • on December 27, 2012

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    I substituted 1tsp dry mustard, left the potatoes raw, used a traditional two crust pie pastry and baked at 375* for 45 mins in individual crocks. Awesome!

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  • on August 08, 2011

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    Just made it this weekend and it is fabulous. Couldn't wait to try it before I added the crab and puffed pastry and boy was it delicious. Plugged it into my calorie calculator and the entire pot comse to 2,088 calories before the crab and puffed pastry. In my opinon it makes at least 8 servings because it is rich and very filling. I like my soups chunky so I chopped the potatoes and celery to my taste. I will be making this again soon as it is satisfing and I know my family will love it.

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  • on August 04, 2011

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    positively wonderful! I've made it several times, not a drop left in the pot!

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