Chef Ed Brown

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Chowder House Manhattan Blue Crab Chowder

Posted: January 30, 2012

Recipe by chef Ed Brown, Ed Brown's Chowder House, New York

Manhattan Blue Crab Chowder

• 1 cup celery, diced
• 1 cup carrots, peeled and diced
• 1 cup Spanish yellow onion, peeled and diced
• 1 cup leeks, diced
• 1 cup Idaho potato, peeled and diced
• 1 cup corn (frozen is OK)
• 1/4 cup extra-virgin olive oil
• 1/2 gallon Crab Chowder Base, chilled (see recipe below)

Step 1: In a non-reactive stainless steel pot, heat olive oil to medium heat. Add all the vegetables except for the potatoes, and corn, and sweat them, cooking for about 10 minutes.

Step 2: Add the potatoes, corn and Crab Chowder Base to the pot, and raise the temperature to high heat. Stir constantly so that the potatoes don't stick to the bottom and burn. Bring to a boil then reduce to simmer. When the potatoes are cooked, serve hot. Makes approximately 1 gallon.

Crab Chowder Base

• 5 pounds hard-shell blue crabs, shell removed and quartered
• 1/2 smoked ham hock
• 1/2 pound slab bacon (Brown recommends Nueske's)
• 1/2 head celery, diced
• 1/2 large Spanish yellow onion, peeled and diced
• 3 carrots, peeled and diced
• 1 bulb garlic, halved
• 1 bay leaf
• 1/4 cup extra-virgin olive oil
• 1 gallon V8 juice
• 3 1/4 pounds canned whole tomatoes
• 3 tablespoons Old Bay seasoning
• 1 1/2 tablespoons chipotle puree

Step 1: In a non-reactive stainless steel pot, heat olive oil, to high heat, until the oil starts to smoke. Add crab, bacon and ham hock and sauté until the surfaces are caramelized.

Step 2: Add celery, onion, carrot, garlic and bay leaf, and sweat the vegetables until they are half cooked.

Step 3: Add V8, whole canned tomatoes, chipotle puree and Old Bay seasoning, then cover and bring to a boil.

Step 4: Uncover the pot and reduce to a simmer and skim the fat from the surface regularly. Simmer for about 45 minutes. Strain through a China cap first, crushing and mashing all the crab and vegetables together to get the most juices out of them, then through Chinois or other fine mesh strainer. Chill.