Smoked Corn and Crab Chowder with Mount Gay Rum |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Ingredients:
12 jonah crabs |
2 cups potatoes, cut into 1/4-inch dice |
1/4 pound (1 stick) butter |
1 cup onion, finely diced |
1/2 cup celery, finely diced |
1/4 cup red pepper, finely diced |
1/4 cup green pepper, finely diced |
1 cup all-purpose flour |
1/2 gallon half-and-half |
2 cups hickory smoked corn (from 6 ears corn) |
1 -ounce sherry pepper sauce (recommended: outerbridges sherry pepper sauce) |
1 -ounce rum (recommend: mount gay) |
paprika, for garnish |
Directions:
1. Fill a large stockpot with 1 gallon water. Bring water to a boil, add the crabs, and cook until tender and cooked through. Remove crabs when done and set aside to cool. Over high heat, reduce the cooking liquid until 1 quart remains to make crab stock. When crabs are cool enough, pick the crabmeat and reserve (should yield about 1 pound of meat).
2. Meanwhile, place potatoes in a large saucepan with enough cold water to cover. Bring to a boil and cook potatoes until al dente. Drain and then place potatoes in a bowl of ice water to stop the cooking. Melt the butter over medium-low heat in the same saucepan. Add onion, celery, red and green peppers, and saute until tender. Add flour and continue cooking for another 2 to 3 minutes. Add crab stock, potatoes, half-and-half, smoked corn, sherry pepper sauce, rum, and crabmeat, and cook until all heated through. Garnish with paprika.
3. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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