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By Salty’s Chef Jeremy McLachlan
Serves 12
Ingredients
½ cup bacon, chopped
¼ cup onion, chopped
¼ cup celery, chopped
1 potato, peeled and diced
16 cups Crab Stock (see recipe below)
1 cup butter
1 cup flour
1 cup heavy cream
1 pound Dungeness crab meat
1 cup corn, fresh, frozen or canned
Crab Stock
1 Dungeness Crab, cleaned and cracked
1 cup corn, fresh, canned or frozen
1 onion, diced
1 carrot, diced
2 stalks celery, diced
1 teaspoon whole peppercorns
2 bay leaves
pinch of dried thyme
3 tablespoon tomato paste
½ cup white wine
24 cups water
TO MAKE CRAB STOCK: In a large soup pot over medium heat place cleaned, cracked crab into pot. Add corn, onion, carrot, celery, thyme, peppercorns and bay leaf. Add tomato paste and cook until it starts to stick to pan. Add wine and cook until you cannot smell alcohol when you breathe over the pot. Add water and cook over medium high heat for one hour – skimming off bubbles that come to the top regularly. Strain and set aside.
TO MAKE CHOWDER: In a large soup pot over medium high heat sauté bacon until crisp. Add onion, celery and potato. Cook until soft. Add strained crab stock and bring to boil. In a small sauté pan over medium high heat add butter and cook until melted. Add flour and stir to combine with butter. Reduce heat to medium low. Make sure the mixture does NOT turn brown. Slowly whisk flour/butter mixture into soup. Add heavy cream and simmer 15 minutes. Just before serving add crab meat and corn.