Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Smoked Corn and Crab Chowder With Rum
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- #43474

30-60 minutes
ingredients
6 Jonah crabs
1 cup diced (1/4-inch) potatoes
4 tablespoons butter
1/2 cup finely diced onion
1/4 cup finely diced celery
2 tablespoons finely diced red bell pepper
2 tablespoons finely diced green bell pepper
1/2 cup all-purpose flour
4 cups half and half
1 cup smoked corn*
1 tablespoon sherry pepper sauce
1 tablespoon rum
paprika, for garnish
directions
Bring 2 quarts of water to a boil in a large pot. Add crabs and cook until tender and cooked through. Remove crabs and set aside to cool (reserve liquid in pot).
Over high heat, make a crab stock by reducing crab cooking liquid to 2 cups of liquid. Transfer to a bowl. When crabs are cool enough, pick shells from crab meat. Set aside.
Put potatoes in a large saucepan with enough cold water to cover. Bring to a boil and cook potatoes until al dente. Drain and transfer potatoes to a bowl of ice water to stop the cooking. Drain again and set aside.
In a large pot, melt butter over medium-low heat. Add onion, celery and red and green bell pepper. Cook until tender.
Add flour and cook, stirring, for 2-3 minutes. Add crab stock, potatoes, half & half, smoked corn, sherry pepper sauce, rum and crab meat. Cook until heated through.
Sprinkle with paprika to serve.
NOTE: If you do not have a smoker, grill the corn to give it a smoky flavor or use steamed fresh corn or canned corn and add Liquid Smoke to taste.
added by
goldielocks
nutrition data
Nutritional data has not been calculated yet.Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
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