Killer Crab Chowder with Old Bay Cornbread Croutons

The first time I made this chowder at a family gathering it nearly started a legit family feud! I had packed some of it away for a couple members that couldn’t make it over that night and a debate ensued whether they deserved it or if the rest of us that were actually in attendance had sole rights to the remainder of this heaven in a bowl. Well I hope this recipe doesn’t cause you any riffs but be warned, it is just that good.

Serves 4-6 Prep 15mins Cook 35mins

Ingredients

FOR THE CHOWDER

4 1/2 c. (1lt) Fish stock or vegetable stock

2 Tbsp vegetable oil, separated

1 red bell pepper, chopped small

2 carrots, peeled and chopped small

1 celery stalk+ the inner leaves, chopped

1 onion, chopped

2 Tbsp plain flour

2 c. (260g) corn (tinned or frozen)

1 Tbsp Old Bay spice (or creole seasoning)

1 tsp ground cumin

pinch of chilli flakes

16oz (450g) real cooked crab meat

1 c. (248ml) heavy cream

hot sauce (optional)

FOR THE CROUTONS

Roughly 2 c. (180g) cubed cornbread

1 Tbsp olive oil

1 tsp Old Bay spice

1/4 c. grated parmesan

Instructions:

1.) Bring the stock to a light simmer. Meanwhile, heat 1 Tbsp of oil in a large frying pan and sauté the bell pepper and carrots for 5 minutes then add to stock. In the same pan, heat remaining oil and sauté the celery and onion till soft, about 3 minutes. Coat with the flour and cook for 1 minute further then add to stock. Stir in the corn and all spices and let simmer for 20 minutes over medium heat.

2.) Meanwhile, heat the oven grill. Gently toss the cornbread in the olive oil and Old Bay spice then spread evenly onto a foil lined baking sheet. Sprinkle evenly with parmesan and toast under the grill till browned, about 2-3 minutes. Watch this carefully as they will burn easily!(I learned the hard way.) Remove and set aside.

3.) Stir the crab meat and cream into the stock and reduce heat to low. Add some water a little bit at a time to achieve the desired consistency. Season with salt & pepper and hot sauce to taste. Cook for a couple minutes more while stiring then serve topped with croutons.