Corn and Crab Chowder Pot Pies might be just the main course you are searching for. This recipe makes 4 servings with 860 calories, 29g of protein, and 54g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. Head to the store and pick up crab-boil seasoning, bacon, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 10 minutes.
Instructions
1
Watch how to make this recipe.
2
Heat some extra-virgin olive oil, a turn of the pot, in a Dutch oven over medium to medium-high heat.
Ingredients you will need
Extra Virgin Olive Oil
Equipment you will use
Dutch Oven
3
Add the chopped speck and render a couple of minutes.
Ingredients you will need
Speck
4
Add the potatoes, celery, onion, garlic, chile, thyme, crab seasoning, salt, and pepper to the pot, cover, and cook 10 minutes, stirring occasionally.
Ingredients you will need
Seasoning
Potato
Celery
Garlic
Pepper
Chili Pepper
Onion
Thyme
Crab
Salt
Equipment you will use
Pot
5
Add the chicken stock and milk and bring to a boil.
Ingredients you will need
Chicken Stock
Milk
6
In a small skillet over medium heat, melt the butter.
Ingredients you will need
Butter
Equipment you will use
Frying Pan
7
Whisk in the flour and cook the roux 1 minute, then stir in the mustard and transfer the roux to the chowder mixture. When the roux has incorporated, stir in corn and bring the chowder to a bubble, reduce to slightly thicken. Turn the heat off, cool completely, and store for make-ahead meal.
Ingredients you will need
Chowder
Mustard
All Purpose Flour
Corn
Equipment you will use
Whisk
8
To serve, heat the oven to 425 degrees F. Unfold the pastry dough and choose the bowls or individual shallow casseroles or deep ramekins that you wish to serve in. Use one as a template and cut 4 shapes from the sheet of dough, using a sharp paring knife to maneuver around the dish shape. Arrange the pastry dough on a non-stick baking sheet or on a parchment-lined baking sheet. Beat the egg with a splash of water and brush the dough with the egg wash.
Ingredients you will need
Pastry Dough
Dough
Water
Egg
Equipment you will use
Baking Sheet
Ramekin
Bowl
Knife
Oven
9
Bake 10 to 12 minutes, or until golden.
Equipment you will use
Oven
10
Reheat the chowder, covered, over moderate heat until the soup bubbles, then uncover and simmer.
Ingredients you will need
Soup
11
Meanwhile, run your hands through the crabmeat to check for shells, discard the the shells.
Ingredients you will need
Crabmeat
Pasta Shells
12
Sprinkle the crab with hot sauce and stir into the chowder to heat through.
Ingredients you will need
Hot Sauce
Chowder
Crab
13
Serve the chowder in individual dishes topped with pastry.