Corn And Crab Chowder Pot Pies
Serves: 5
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil2 tbsps
Thyme (chopped fresh)3 cups
Chicken Stock3 cups
Whole Milk4 tbsps
ButterDirections:
1
Watch how to make this recipe
2
Heat some extra-virgin olive oil, a turn of the pot, in a Dutch oven over medium to medium-high heat
3
Add the chopped speck and render a couple of minutes
4
Add the potatoes, celery, onion, garlic, chile, thyme, crab seasoning, salt, and pepper to the pot, cover, and cook 10 minutes, stirring occasionally
5
Add the chicken stock and milk and bring to a boil
6
In a small skillet over medium heat, melt the butter
7
Whisk in the flour and cook the roux 1 minute, then stir in the mustard and transfer the roux to the chowder mixture
8
When the roux has incorporated, stir in corn and bring the chowder to a bubble, reduce to slightly thicken
9
Turn the heat off, cool completely, and store for make-ahead meal
10
To serve, heat the oven to 425 degrees F
11
Unfold the pastry dough and choose the bowls or individual shallow casseroles or deep ramekins that you wish to serve in
12
Use one as a template and cut 4 shapes from the sheet of dough, using a sharp paring knife to maneuver around the dish shape
13
Arrange the pastry dough on a non-stick baking sheet or on a parchment-lined baking sheet
14
Beat the egg with a splash of water and brush the dough with the egg wash
15
Bake 10 to 12 minutes, or until golden
16
Reheat the chowder, covered, over moderate heat until the soup bubbles, then uncover and simmer
17
Meanwhile, run your hands through the crabmeat to check for shells, discard the the shells
18
Sprinkle the crab with hot sauce and stir into the chowder to heat through
19
Serve the chowder in individual dishes topped with pastry