Smoked Corn, Ham and Crab Chowder
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 5 -7 crab legs, cooked, cleaned, picked through and shells reserved (use your judgement, you want about 1 to 1 1/2 cups of crab)
- 200 g smoked ham, cubed (if you are buying store bought, ask them to cut it all in one thick slice)
- 1 ear of corn, smoked
- 1 beefsteak tomato, smoked
- 1 head garlic, smoked
- 3 shallots, finely diced
- 1 celery rib, finely diced
- 1 jalapeno, finely diced
- 1 chipotle chile in adobo, finely diced plus 1 tsp adobe sauce from can
- 10 ounces bottled clam juice
- 8 cups water
- salt and pepper
- crouton (optional)
directions
- Put the crab shells and 8 cups of water in a stockpot. Boil it down until you have about 4-5 cups. Strain into another pot, discard the shells and set aside.
- In the original pot, sweat off your shallot, celery and jalapeno pepper for about 3-4 minutes, until soft.
- Take your head of garlic and squeeze out all the cloves into the pot. Mix until well combined.
- Remove the kernals from the ear of corn using a knife and add the corn.
- Take the tomato in your hand and squeeze it into the pot. Rip the tomato into bite size pieces, discarding the hard core.
- Add the ham, chipotle, adobe sauce, clam juice and reduced stock.
- Bring to a boil and reduce heat to a simmer. Simmer for about 30 minutes.
- Add the crab, mix well. Simmer for another 15 minutes, add salt and pepper to taste. Serve with croutons if desired.
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