NEW ENGLANDERS HAVE THEIR CLAM CHOWDER; here in the Pacific Northwest we also make chowder with fresh local crab. Even better, this soup can be served cold in the summer and warm in the winter months. Don’t let the jalapeño in the recipe scare you; this soup isn’t spicy. Seeded, diced, and sautéed, the jalapeño loses most of its heat and adds a nice undertone to the rich crab and creamy potato.
Before chopping the leek, cut off the thick green part (about 3 inches of the green end) and slice the leek in half lengthwise. Rinse between the layers to remove dirt.
Recipe information
Yield
makes 4 cups; serves 2 to 4
Ingredients
Crispy Shallots
Preparation
Step 1
Melt the butter in a medium saucepan over high heat. Cook until the butter just begins to brown, about 1 1/2 minutes. Add the jalapeño and sauté for 1 minute. Add the garlic and leek and sauté for 1 minute, stirring. Increase the heat to high, add the stock, potatoes, salt, and pepper, and bring to a boil. Reduce the heat to low and let the soup simmer for 15 minutes. Remove the pot from the heat.
Step 2
Using an immersion blender, puree the soup until smooth. Alternatively, puree the mixture in a food processor or blender. Stir in the hot sauce to taste. Return the pot to low heat and simmer the soup for 15 minutes.
Step 3
Put the drained crabmeat in a small bowl and pick through it with your hands, removing any pieces of shell.
Step 4
To serve, divide the chowder among 4 bowls. Garnish each bowl with crabmeat, corn, red bell pepper, and shallot rings. Top with a pinch of parsley.
Crispy Shallots
Step 5
Combine the flour, salt, and pepper in a small bowl. Dredge the shallots in the flour mixture, shaking off any excess flour.
Step 6
In a medium skillet over high heat, heat the olive oil. Add the shallot rings and cook without stirring until they turn golden brown, about 2 minutes. Turn them over and cook until they are golden and crisp, about 2 minutes. As the shallots finish cooking, remove them to a plate lined with a paper towel.
