New England Crab Chowder
8 oz. Crab Classic, Flake or Leg Style
1 yellow onion julienne
1/2 lb. bacon julienne
1 lb. baking potato diced- leave skin on for
rustic appearance. Be sure to rinse in
water and hold in a bowl of water so
not to turn brown.
2 tbsp. flour
3 cups fish stock - low sodium store bought/
clam broth can be used.
3 cups heavy whipping cream
1 pinch cayenne pepper
1 laurel leaf
kosher salt and table ground black pepper
Lightly chop pieces of Crab Classic. Use a thick bottom pot so you will not scorch the cream while cooking. Render the bacon until the julienne pieces are crisp. Remove bacon pieces from rendered fat and reserve for later use. Add the julienne onions and cook until caramel in color. Add the flour to the cooked onions, stir and allow the onion flour mixture to cook for 1 minute. Be sure that all the flour is incorporated and no lumps are present. Add the cayenne pepper and stir. Add the fish stock and bring to a boil stirring until thickened. Once at a boil reduce heat to simmer, add heavy cream and drained potatoes. Add laurel leaf and simmer until potatoes are tender and soup has thickened. Add half the bacon crisps and the Crab Classic to the soup. Allow to heat through. To serve, place in favorite bowls and garnish with remaining bacon crisps and thick slices of crusty artisan bread slices.