A freezing cold day like today calls for nothing else but a hearty soup to thaw you out. I've been toying with a crab chowder idea for a little while so I turned to the interwebs in search of the perfect recipe. Sadly, I was disappointed in the results and decided to start with my basic chowder knowledge and build from that.
What does almost every soup or chowder have? The holy trinity! If you're fancy AF you say Miropoix (pronounced meer-pwah). I don't know why an old southern man's voice pops into my head. "Is that there that merr-pah?" Weird. Anyway, so I have my base flavors, I need to add liquid, the star player (the crab and lobster), some seasoning and toppings. Done and done!
No before I go through my ingredients, I am going to disclose that I used...wait for it... canned crab and canned lobster! I am sure as I am drunk that some damn body will have some smart ass comment about this and frankly I don't care. If we were having crab cakes or a lobster roll I would obviously buy the best BUT this is soup! Not to mention I'd prefer to keep things as economical as possible. Now if you're OK with using canned stuff then GREAT! Thank you for being a reasonable person. Alright on to the recipe!
Crab and Lobster Chowder
4 Tbsp butter (save one for the end)
3 carrots (diced)
3 celery stalks (diced)
1 large onion (diced)
10oz of frozen corn
4 medium russet potatoes (cubed)
8 cups of chicken broth (64 oz)
2 Tbsp of Italian seasoning
1/2 tsp of cayenne pepper
1 tsp of Old Bay
1/2 Tbsp granulated garlic
2 cans of Bumblebee Crab (6.5 oz)
1 can of Bar Harbor canned lobster (6.5 oz) (if you leave this out just add another can of crab)
2 cups of heavy cream
Salt and pepper to taste
Chives (fresh or dry)
1) Heat large stock pot on med-high heat.
2) Add 3 Tbsp butter, celery, carrots and onion. Cook until soft.
3) Add Italian seasoning, cayenne, garlic and Old Bay. Stir.
4) Add chicken broth and potatoes. Boil until potatoes are tender (about 10-12 minutes)
5) Add corn, crab and lobster. Simmer to combine flavors
6) Add cream, 1 Tbsp of butter and salt and pepper to taste.
7) Simmer 10 minutes or until desired thickness
8) Add chives last
NOTE: Mine was on the thin side. Probably because I'm impatient. So if the chowder is too thin just make a slurry with a few tablespoons of corn starch and about 1/2 cup of cold water. Still until cornstarch is dissolved and add to chowder. Remember that you won't be able to tell how thick the chowder is UNTIL it's bubbling. If it's bubbling and it's still too thin add more slurry. It's no biggie. You can't taste the cornstarch.
Stay warm y'all! Enjoy!