Just recently, I returned from an unforgettable culinary journey to Seattle, a city that truly embraces its coastal heritage. My entire trip was a glorious indulgence in the freshest, most delectable seafood the Pacific Northwest has to offer. From plump Dungeness crab to succulent oysters and perfectly grilled salmon, every meal was a true taste of heaven. The vibrant energy of Pike Place Market, with its bustling fishmongers and tantalizing aromas, left an indelible mark on my memory, reminding me of the simple joy found in exceptional ingredients.
Now, back in the perpetually sunny embrace of Los Angeles, I find myself wistfully dreaming of those typically misty, cool Pacific Northwest days. I long to be nestled in a cozy restaurant, perhaps overlooking the Puget Sound, with a steaming bowl of savory crab chowder warming me from the inside out. That creamy, rich texture, the sweet notes of corn, and the tender chunks of fresh crab create a symphony of flavors that truly captures the essence of coastal comfort.
But I’m not one to simply dwell on dreams; I believe in making them a reality. While I can’t magically summon the grey skies and refreshing rain of Seattle to LA, I can certainly recreate that soul-satisfying culinary experience right in my own kitchen. The challenge was to craft a crab chowder that not only evoked those cherished memories but also offered something truly unique and unforgettable.
In a world brimming with countless recipes, my goal is always to present something that stands out, something that sparks joy and adds a special touch. Simply posting another “good” recipe isn’t enough; I want to inspire you to create something extraordinary. So, as I perfected my corn and crab chowder, I pondered: what could elevate this already comforting dish from delightful to absolutely exceptional?
My mind immediately drifted to a beloved classic from my recipe collection: my Old Bay Nuts. If you’ve ever tried them, you know that Old Bay seasoning holds a very special place in my culinary heart, especially when paired with seafood. It’s the quintessential flavor that enhances, rather than overwhelms, the delicate sweetness of crab. The idea clicked: why not bring that beloved Old Bay essence into a crunchy, textural element for the chowder? And thus, the concept of homemade mini Old Bay chips was born.
Oh, holy crustacean soup, this decision was more than right—it was pure genius! The mini Old Bay chips are truly the PERFECT topping for this rich and creamy chowder. Their delicate crispness provides a fantastic textural contrast to the velvety soup, while the iconic Old Bay seasoning introduces a subtle yet profound layer of flavor. This savory, slightly spicy kick perfectly complements the sweet crab and corn, elevating each spoonful without overpowering the delicate balance of the chowder. From this moment forward, I can confidently say that these crispy, flavor-packed little chips of goodness will be a mandatory addition every single time I prepare chowder. They are incredibly easy to make and transform an already delicious dish into an unforgettable culinary experience.
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Crafting the ultimate Corn and Crab Chowder begins with a solid foundation of flavor. We start by rendering crispy bacon, allowing its savory fat to infuse the base of the soup, setting a rich tone right from the beginning. This flavorful fat then becomes the perfect medium for sautéing a classic mirepoix of celery, carrots, and onions, along with vibrant bell peppers and fragrant garlic. These aromatics slowly soften, releasing their sweet and earthy essences, building complex layers of taste before the star ingredients – sweet corn and tender crab – are introduced. The corn adds a burst of natural sweetness and texture, while the crab brings a delicate oceanic brininess that is simply irresistible.
Achieving that perfect, velvety chowder consistency is crucial, and it’s easily managed by creating a simple roux with flour. This thickening agent ensures your chowder is rich and satisfying, not watery. The addition of a high-quality stock – ideally crab or shrimp stock for maximum seafood flavor, but chicken stock works beautifully too – brings everything together. Simmering the potatoes until tender allows them to absorb all the delicious flavors while adding heartiness to the dish. Finally, a touch of heavy cream creates that luxurious mouthfeel we all crave in a chowder, perfectly balancing the savory, sweet, and spicy notes.
Now, let’s talk about those irresistible Mini Old Bay Chips. The key to their perfection lies in slicing the potatoes incredibly thin. A mandoline slicer is your best friend here, creating translucent, uniform slices that fry up quickly and evenly to a shatteringly crisp texture. The hot oil is essential for achieving that golden-brown perfection, and a quick toss in Old Bay seasoning right after frying ensures every chip is coated with that iconic blend of spices. These little flavor bombs not only add a delightful crunch but also an extra layer of savory, zesty goodness that truly elevates the chowder, making each spoonful an exciting blend of creamy, tender, and crispy. This recipe is more than just a meal; it’s an experience, a journey back to those cherished seafood memories, right in your own home.
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Ingredients
Corn & Crab Chowder
- 4 pieces of Bacon, chopped
- 1 Onion, chopped
- 1/2 cup Celery, diced
- 2 Carrots, chopped
- 2 Tablespoons Garlic, minced
- 1 Red Bell Pepper, chopped
- 1/2 Green Bell Pepper, chopped
- 5 cups of Corn, (approximately 6 ears of corn, kernels removed)
- 1/4 Cup All-Purpose Flour
- 7 1/2 Cups Stock, preferably crab or shrimp stock, but chicken stock works well
- 1 lb Lump Crab Meat
- 1 1/2 Cups Potatoes, peeled and cut into 1/2″ cubes (Yukon Gold or red potatoes recommended)
- 1 Tablespoon Salt
- 1/4 Teaspoon Cayenne Pepper
- 1 1/2 Cups Heavy Cream
Mini Old Bay Chips
- 1/2 lb Fingerling or Pee-wee Potatoes, scrubbed clean
- Old Bay Seasoning, to taste
- Canola Oil, for frying
Instructions
Corn & Crab Chowder
- In a medium stockpot, cook the chopped bacon over medium heat for approximately 5-7 minutes, until it becomes wonderfully crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain, reserving the flavorful bacon grease in the pot.
- Add the diced celery, carrots, and chopped onion to the pot with the bacon grease. Sauté for about 5-7 minutes, stirring frequently, until the vegetables have softened and become translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant. Then, add both the red and green bell peppers and the fresh or frozen corn kernels. Continue to cook for 10 minutes, stirring occasionally, allowing the flavors to meld beautifully.
- Evenly sprinkle the flour over the vegetables in the pot. Stir constantly for 5 minutes to cook out the raw flour taste and create a roux, which will thicken your chowder. Gradually pour in the stock, whisking continuously to ensure everything is thoroughly combined and no lumps remain.
- Add the cubed potatoes to the pot and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 20 minutes, or until the potatoes are fork-tender.
- Season the chowder generously with salt and cayenne pepper to your taste. Stir in the heavy cream and the lump crab meat, heating gently until just warmed through. Be careful not to boil after adding the cream to prevent curdling.
- Ladle the creamy corn and crab chowder into bowls. Garnish each serving with the crispy reserved bacon bits and a generous scattering of the homemade Mini Old Bay Chips for an ultimate textural and flavor experience.
Mini Old Bay Chips
- Preheat canola oil in your deep fryer to 365°F (185°C). If you don’t have a deep fryer, heat about 2-3 inches of canola oil in a large, heavy-bottomed skillet or Dutch oven to the same temperature, using a thermometer to monitor.
- Using a mandoline slicer is highly recommended to achieve paper-thin slices of potatoes, which are crucial for crispy chips. If a mandoline isn’t available, use a very sharp knife to slice the fingerling or pee-wee potatoes as thinly as possible – you should be able to see light through them.
- Once the oil reaches the correct temperature, carefully drop the potato slices into the hot oil in small batches to avoid overcrowding. Fry for 2-4 minutes, or until the edges turn golden brown and the chips are crispy. Remove the chips with a slotted spoon or spider, shaking off any excess oil. Immediately transfer the hot chips into a brown paper bag that contains one to two teaspoons of Old Bay seasoning. Close the top of the bag securely and gently shake to evenly coat the chips.
- Remove the seasoned chips from the bag and spread them in a single layer on a paper towel-lined surface to cool slightly and drain any remaining oil. Keep them separate until you are ready to use them as a garnish for your chowder to maintain their crispness.
Nutrition
