Corn, Crab and Shrimp Chowder

• Seafood

  • 1 lb Lump crabmeat
  • 1 lb Shrimp, large

• Produce

  • 2 Baking potatoes, large
  • 3 Celery, ribs
  • 1 Chives
  • 3 ears Corn
  • 1 Serrano chile
  • 1 Yellow bell pepper, Large
  • 1 Yellow onion, large

• Canned Goods

  • 6 cups Chicken stock or low-sodium broth

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/2 tsp Celery seeds
  • 1 tsp Fennel seeds
  • 1 Salt

• Bread & Baked Goods

  • 1 Buttered toast

• Dairy

  • 1 stick Butter, unsalted
  • 1 qt Heavy cream

Found on foodandwine.com

Description

Ingredients

• 6 cups chicken stock or low-sodium broth
• 1 pound large shrimp, shelled and deveined, shells reserved
• 3 ears of corn—shucked, kernels cut off and cobs reserved
• 1/2 teaspoon celery seeds
• 1 teaspoon fennel seeds
• 1 stick unsalted butter, cut into tablespoons
• 1 large yellow bell pepper, cut into 1/3-inch dice
• 1 large yellow onion, cut into 1/3-inch dice
• 3 celery ribs, cut into 1/3-inch dice
• 1 serrano chile, minced
• 2 large baking potatoes, peeled and cut into 1/3-inch dice
• 1 pound lump crabmeat, picked over
• 1 quart heavy cream
• Salt
• Freshly ground black pepper
• Snipped chives, for garnish
• Buttered toast, for serving

Directions

• In a large pot, bring the stock to a boil with the shrimp shells and corn cobs. Cover and simmer for 30 minutes. Remove the cobs. Strain the stock through a fine sieve into a large, heatproof bowl, pressing on the shells to remove as much stock as possible. Wipe out the pot. In a small skillet, toast the celery and fennel seeds over moderately high heat until fragrant and starting to pop, about 45 seconds. Let cool completely. In a spice grinder or mortar, grind or crush the seeds to a powder. In the large pot, melt the butter over moderately high heat. Add the yellow pepper, onion, celery and chile and cook until they begin to soften, about 2 minutes. Add the ground fennel and celery seeds and cook for 1 minute. Add the potatoes and shrimp stock and bring to a boil. Cover and simmer until the potatoes are tender, about 8 minutes. Remove from the heat. Stir the shrimp and crabmeat into the chowder. Cover and let stand until the shrimp turn pink on the outside, about 3 minutes. Stir in the heavy cream and corn kernels. Bring to a simmer over moderate heat; immediately reduce the heat to low and simmer gently until the shrimp are white throughout, about 3 minutes. Ladle the chowder into bowls and garnish with chives. Serve with buttered toast.