Crab and Roasted Corn Chowder, with Barleywine
adapted from a recipe by Chef Billy Hahn
1. Preheat oven to 400 F. Line a baking sheet with parchment paper, and spread the frozen corn kernels onto the parchment. Drizzle with olive oil and shake pan to distribute corn evenly. Place in oven on top rack and roast until corn is golden and turns crunchy (20-30 minutes).
time : One to two hours
soups, chili and stews
10 oz. pkg. frozen corn
1 tablespoon olive oil
2 oz. bacon, diced fine
1 cup onion, peeled and minced fine
1 cup heavy cream
12 oz. fish stock
1 cup white new potatoes, quartered and chopped
10-15 oz. Dungeness crab meat, shelled and chopped (may substitute a mixture of chopped scallops, clams and crab)
2 tablespoons minced parsley
1 teaspoon thyme
1/2 teaspoon mild paprika
Salt and pepper to taste
2. While the corn roasts, sauté the chopped bacon in the bottom of a heavy 1-gallon soup pot or Dutch oven. When bacon is browned, drain off all but 1 tablespoon of bacon fat. Stir in the raw onion, reduce heat to low, and sauté until onions are golden brown, stirring often.
3. Prepare the potatoes and bring to a simmer with the fish stock, in a 1-1/2 qt. saucepan. Simmer until tender, then set aside.
4. When corn is roasted and potatoes are tender, blend both into the large soup pot with the caramelized onions. Stir in cream and seasonings, and simmer until thickened. (Optional: add a paste of one tablespoon cornstarch blended with two tablespoons cold cream until smooth, to hasten thickening).
5. Stir in shellfish and cook over low heat until seafood is done (about 5-12 minutes, depending on size of the lumps of crab or scallops) and chowder is hot.
Finish with a splash of dry sherry, or barleywine, to taste. Serve with a robust I.P.A. or amber ale.