Sethsquatch's Hurricane Crab Corn Chowder
Hey all, was cooking this up for the family today and decided to share with all you fine folks. I have to make it family friendly, but you can sub in all kinds good stuff or chop up some fresh superhots for garnishing/heating up individual bowls. It's a simple, relatively cheap and quick make but oh soooooo tasty.
The bold entries in the recipe below would be a great place to sub in some heat.
4 Celery Rib, thin slice
1 Medium onion, chopped
3 Medium Poblano Peppers (roasted and skined)
3 tablespoons butter
2 (14.75z) cream-style corn cans
2 (10.75z) condensed cream of potato soup cans/undiluted
1 1/2 cup milk
1 1/2 cup half and half cream
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon Chipotle Powder or flake
1/4 teaspoon white pepper
1/8 teaspoon Habanero Powder
4 (6z) cans of crabmeat (drained, flaked/cartilage removed)
Sauté celery, onion and pepper in butter until tender in soup kettle. Add next nine ingredients, mix well. Stir in crab; heat throughly. Discard bay leaves.
This will make approx. 10 servings. Pair it with a nice warm crusty bread and good company. ENJOY!
Here is a pic of the ingredients (I added a few potatoes I needed to use up).
Here is some saute action
Getting the cook on.
And finally the plated dish with some fresh Justaguy Red Fatallis on top.
Food is best when shared with friends. Cheers.
Hey all, was cooking this up for the family today and decided to share with all you fine folks. I have to make it family friendly, but you can sub in all kinds good stuff or chop up some fresh superhots for garnishing/heating up individual bowls. It's a simple, relatively cheap and quick make but oh soooooo tasty.
The bold entries in the recipe below would be a great place to sub in some heat. 4 Celery Rib, thin slice
1 Medium onion, chopped
3 Medium Poblano Peppers (roasted and skined)
3 tablespoons butter
2 (14.75z) cream-style corn cans
2 (10.75z) condensed cream of potato soup cans/undiluted
1 1/2 cup milk
1 1/2 cup half and half cream
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon Chipotle Powder or flake
1/4 teaspoon white pepper
1/8 teaspoon Habanero Powder
4 (6z) cans of crabmeat (drained, flaked/cartilage removed)
Sauté celery, onion and pepper in butter until tender in soup kettle. Add next nine ingredients, mix well. Stir in crab; heat throughly. Discard bay leaves.
This will make approx. 10 servings. Pair it with a nice warm crusty bread and good company. ENJOY!
Here is a pic of the ingredients (I added a few potatoes I needed to use up).
Here is some saute action
Getting the cook on.
And finally the plated dish with some fresh Justaguy Red Fatallis on top.
Food is best when shared with friends. Cheers.
