Crab and Corn Chowder with Mashed Potatoes

Crab and corn chowder

Crab and corn chowder over mashed potato

It’s December and it’s cold! That usually calls for a goose down parka and mittens, but for The Kitchen Island, cold weather suggests a belly-filling, hot bowl of comfort. So, grab your large enamel pot and let’s get started!

This chowder recipe was added to the regular rotation at The Kitchen Island a few months ago after enjoying a similar dish at The Eastville Inn in historic Eastville, Virginia.  Chef Brent delivered a delectable distribution of flavors that warmed my soul and left me with the desire to recreate and share this discovery with as many foodies as possible.  I mean, chowder paired with mashed potatoes?!? Really?!? Am I the only gal alive who hasn’t experienced this mind-blowing concoction? Possibly not.
So, I pulled down the cookbooks and scoured the sites of top notch magazine websites to find that perfect match.  Food and Wine won the distinct honor of becoming the Chowder Contributor and therefore, The Kitchen Island presents… Crab and Corn Chowder over mashed potatoes!

Crab and Corn Chowder

Crab and Corn Chowder Ingredients.

INGREDIENTS

1    tbsp olive oil

1    medium onion, chopped

1    carrot, chopped

1    clove garlic, chopped

3 1/2    cups chicken broth

2    lb red new potatoes, cut in quarters

2    tsp sea salt

Black pepper, freshly ground

6    tbsp butter, room temperature

1    cup milk

3    cups frozen corn kernels

1    cup asparagus, chopped

1    lb fresh backfin crabmeat, shells removed

2    tbsp chopped fresh parsley

INSTRUCTIONS
1.    Let’s start with the chowder: In a large saucepan, heat the oil over low heat. Add the onion, carrot, and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the broth and bring to a boil. Reduce the heat and simmer, covered, for about 20 minutes.

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2.    Time to get those potatoes cooking: Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until tender, about 15 minutes. Drain the potatoes and put them back into the saucepan along with 3/4 teaspoon of the salt and a pinch of pepper.

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3.     Mash the potatoes over very low heat, gradually incorporating the butter and 3/4 cup of the cream. Keep warm.

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4.     Back to the chowder: Add the corn and 1/2 teaspoon of the salt to the large saucepan of broth and simmer, covered, until the corn is just tender, about 15 minutes. In a food processor, or blender, puree the chowder and then pour it back into the saucepan. I like to use a hand-held immersion blender for the purée step. It makes for an easier preparation and quicker clean up.

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5.    Add the asparagus to the pot and simmer for 5 minutes. Add the crab and the remaining 3/4 teaspoon salt. Bring to a simmer and cook about 1 minute.

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Stir in the remaining 1/4 cup cream, the parsley, and 1/8 teaspoon pepper and bring just back to a simmer.

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Reheat the potatoes, if necessary. Spoon them into the center of four bowls and pour the chowder around them.

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Bon Appetit!

About The Kitchen Island

Dedicated to the art of cooking simply and tastefully.
This entry was posted in Crabs, Dinner, Soups and tagged , , , . Bookmark the permalink.

5 Responses to Crab and Corn Chowder with Mashed Potatoes

  1. Dale Lynch says:

    Silver Threads is looking forward to enjoying this great sounding comfort food!!

  2. Janice Caffrey Bennet says:

    The crab and corn chowder over mashed potatoes sounds out of this world! I would enjoy it on a cold day like this one.

  3. bluecrabman says:

    Reblogged this on Blue Crab Man and commented:
    I may need to try this recipe this coming crab season.

  4. April says:

    I will take some chowder and some shrimp and grits on my next couple visits, please. 😉

  5. Pingback: Corn ‘N’ Crab Chowder | RecipeReminiscing

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