Recipe courtesy of Rachael Ray
Print
Total:
2 hr 10 min
Prep:
15 min
Inactive:
1 hr
Cook:
55 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 10 min
Prep:
15 min
Inactive:
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

Directions

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Homemade Chicken Pot Pie

Recipe courtesy of Kelsey Nixon

Vegetarian Pot Pie

Recipe courtesy of Aida Mollenkamp

Roasted Chicken Pot Pie

Recipe courtesy of Tiffani Thiessen

Sunday Pot Roast

Recipe courtesy of Kelsey Nixon

Vegetarian Shepherd's Pie

Recipe courtesy of Chuck Hughes

Sirloin Shepherd's Pie

Recipe courtesy of Nadia G

Baked Crab Cakes

Recipe courtesy of Bobby Deen

Momofuku Milk Bar Crack Pie

Recipe courtesy of David Chang

Corn Dogs

Recipe courtesy of Tiffani Thiessen

On TV

Haylie's America

7:30am | 6:30c

Haylie's America

8:30am | 7:30c

Haylie's America

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here