Warm Dungeness Crab and Corn Chowder

How to Make Warm Dungeness Crab and Corn Chowder

1. 1

   Step 1: Sweat the aromatics

   In a large heavy pot or Dutch oven over medium heat, melt the butter. Add the diced onion and celery and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Stir in the minced garlic and cook 30 seconds more until fragrant.

   For this step

   • 3 tbspUnsalted butter
   • 1 mediumYellow onion, medium, diced
   • 2 stalksCelery stalks, diced
   • 2 clovesGarlic cloves, minced
   
2. 2

   Step 2: Build the base and add potatoes & corn

   Sprinkle the flour over the softened vegetables and cook, stirring constantly, for 1–2 minutes to remove the raw flour taste. Slowly whisk in the chicken stock until smooth, then add the diced potatoes and corn. Bring the pot to a gentle simmer, reduce heat to maintain a low simmer, and cook until the potatoes are tender, about 12–15 minutes.

   For this step

   • 3 tbspAll-purpose flour
   • 4 cupsLow-sodium chicken stock
   • 1 lbYukon Gold potatoes, peeled and diced (about 1/2-inch)
   • 1 1/2 cupsCorn kernels (fresh or frozen)
   
3. 3

   Step 3: Finish with cream and crab

   When the potatoes are tender, stir in the half-and-half and simmer gently for 3–4 minutes to warm through — do not boil, or the dairy may separate. Gently fold in the picked Dungeness crab meat, warming it just until opaque and heated through, about 2–3 minutes.

   For this step

   • 1 lbPicked Dungeness crab meat
   • 1 cupHalf-and-half (or 3/4 cup whole milk + 1/4 cup heavy cream)
   
4. 4

   Step 4: Adjust texture and seasoning

   If you prefer a thicker chowder, use the back of a spoon to mash a cup of the potatoes against the side of the pot and stir; for a thinner broth, add up to 1/2 cup additional stock or water. Season to taste with kosher salt, freshly ground black pepper and a pinch of smoked paprika or cayenne if desired.
   
5. 5

   Step 5: Rest briefly to meld flavors

   Turn off the heat and let the chowder sit for 2–3 minutes so flavors marry and the crab stays tender. Taste one more time and correct seasoning as needed.
6. 6

   Step 6: Serve warm

   Ladle the chowder into bowls and serve immediately with crusty bread or oyster crackers for dipping. Leftovers refrigerate well for 2 days; gently rewarm over low heat, adding a splash of stock or milk if the chowder tightens.
   

1. In a large heavy pot or Dutch oven over medium heat, melt the butter. Add the diced onion and celery and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Stir in the minced garlic and cook 30 seconds more until fragrant.
2. Sprinkle the flour over the softened vegetables and cook, stirring constantly, for 1–2 minutes to remove the raw flour taste. Slowly whisk in the chicken stock until smooth, then add the diced potatoes and corn. Bring the pot to a gentle simmer, reduce heat to maintain a low simmer, and cook until the potatoes are tender, about 12–15 minutes.
3. When the potatoes are tender, stir in the half-and-half and simmer gently for 3–4 minutes to warm through — do not boil, or the dairy may separate. Gently fold in the picked Dungeness crab meat, warming it just until opaque and heated through, about 2–3 minutes.
4. If you prefer a thicker chowder, use the back of a spoon to mash a cup of the potatoes against the side of the pot and stir; for a thinner broth, add up to 1/2 cup additional stock or water. Season to taste with kosher salt, freshly ground black pepper and a pinch of smoked paprika or cayenne if desired.
5. Turn off the heat and let the chowder sit for 2–3 minutes so flavors marry and the crab stays tender. Taste one more time and correct seasoning as needed.
6. Ladle the chowder into bowls and serve immediately with crusty bread or oyster crackers for dipping. Leftovers refrigerate well for 2 days; gently rewarm over low heat, adding a splash of stock or milk if the chowder tightens.