{"id":63,"date":"2012-10-07T10:35:22","date_gmt":"2012-10-07T16:35:22","guid":{"rendered":"http:\/\/cuisinestupide.com\/\/\/?p=63"},"modified":"2018-08-31T19:47:11","modified_gmt":"2018-09-01T02:47:11","slug":"chef-sins-corn-crab-chowder","status":"publish","type":"post","link":"https:\/\/cuisinestupide.com\/?p=63","title":{"rendered":"Chef Sin’s Corn-Crab Chowder"},"content":{"rendered":"

Created September 2012<\/strong><\/p>\n

Serves 8<\/p>\n

When a coworker delivered a truckload of picked-that-very morning corn to our workplace last month, I knew I wanted to try corn chowder (the kernels went from field to freezer in under 6 hours!). But we also had some leftover Costco crab (Hey, we live in Idaho.) (And actually, the pasteurized\u00a0Costco crab is great stuff. We first tried it after reading a recommendation from chef Tom Douglas.)<\/p>\n

Anyway, I poured over lots of crab-corn chowder recipes from famous chefs and lowly food bloggers alike, but I couldn’t find one that really rang my bell.<\/p>\n

I rejected recipes that used heavy cream as the main liquid, but I thought at least a bit of that lovely white stuff was needed. And I couldn’t conceive of a chowder that didn’t include potatoes, which, surprisingly, weren’t in some of the recipes I looked at.<\/p>\n

Then I happened upon a corn chowder recipe in which the creator, “Pioneer Woman” Ree Drummond (thepioneerwoman.com<\/a>) used chipotles as a flavoring and talked about using masa as thickener instead of flour. As Emeril used to say in his younger days, “Yeah, baby!”<\/p>\n

I printed out Drummond’s recipe and two other basic chowder recipes, took what I liked best from each of them (some bacon here, some potatoes there, and definitely the\u00a0chipotles), and came up with this lovely concoction.<\/p>\n

\u2014 Chef Sin<\/em><\/p>\n<\/blockquote>\n

Ingredients<\/h3>\n