Seaside Sensation: Dorset Crab And Corn Chowder With Crispy Pancetta
Indulge in the flavors of the Dorset coast with this delightful Seaside Sensation: Dorset Crab and Corn Chowder with Crispy Pancetta. This creamy and comforting chowder is a perfect way to enjoy the fresh taste of the sea, combined with the sweetness of corn and the savory crunch of pancetta.
Ingredients
- 1 lb fresh Dorset crab meat
- 2 cups fresh corn kernels
- 4 slices pancetta, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fish or vegetable stock
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, cook the diced pancetta over medium heat until crispy. Remove the pancetta from the pot and set aside, leaving the rendered fat in the pot.
- Add the butter to the pot and sauté the onion and garlic until softened.
- Sprinkle the flour over the onion and garlic, then stir to form a roux.
- Slowly pour in the stock while stirring constantly to avoid lumps. Bring the mixture to a simmer.
- Add the corn and crab meat to the pot, then simmer for 10 minutes.
- Pour in the heavy cream and simmer for an additional 5 minutes. Season with salt and pepper to taste.
- Serve the chowder hot, garnished with crispy pancetta and fresh parsley.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 18g
- Fat
- 20g
Supplies
Large pot Stirring spoon Knife Cutting board Serving bowls
Tools
Sauté pan Ladle Measuring cups and spoons
Serving suggestions
Savor this Dorset Crab and Corn Chowder with a side of crusty bread or a simple green salad for a complete meal.
Tips & tricks
For a dairy-free option, substitute the heavy cream with coconut cream for a rich and creamy texture.
Cost
$25