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Home / Food and Wine Pairings / Corn chowder with Dungeness crab

Corn chowder with Dungeness crab

Chef, Lenny Redé
Wine Pairings:   Chardonnay

, 

Rich, fresh, sweet and savory, pair this chowder with your best Chardonnay

 

Savvy match: The delicate flavor of crab and velvety richness of the heavy cream in the thick corn chowder benefit from a full-bodied wine to accent the crab and offer enough acidity to balance the rich ingredients. Go to your best Chardonnay wines for a memorable feast.

This corn chowder is rich and fresh and sweet and savory; you’ll need a wine that is all those things. A perfect pairing for this chowder is Chardonnay. The combination of creamy corn and crab sing when conveyed by this luscious grape. I can’t think of many better pairings than this one. Pair with an unoaked Chardonnay if that is your preference, but if you are a fan of those somewhat “larger than life” California Chardonnays, this dish will hold up to any you throw at it.

Ingredients

  • 1 medium yellow or white onion
  • 1 stalk celery
  • 1 tablespoon butter
  • 4 ounces bacon
  • 2 tablespoons flour
  • 2 cups chicken broth or clam juice
  • 2 cups water
  • 2 small red or Yukon gold potatoes
  • 1 clove garlic, chopped fine
  • Pinch cayenne pepper
  • 1 teaspoon fresh thyme
  • 1 bay leaf
  • 4 - 6 ears fresh sweet corn or 4 cups (frozen is fine) 
  • ½ cup heavy cream
  • Salt to taste
  • Parsley to garnish
  • 16 ounces Dungeness crab meat

Steps

1.

Peel the corn and using a sharp knife cut the kernels off the cobs.

2.

Dice the onion and celery. Peel and dice the potato and set aside in water. Dice the bacon.

3.

Heat a heavy stock pot and add the butter. Add the bacon and sweat, add the onion and celery, stirring often until the onions and celery soften.

4.

Add flour and cook until a roux forms.

5.

Add chicken broth and water, stir until velvety and thickened. Add drained, diced potatoes. Add white pepper, thyme, and bay leaf.

6.

Simmer gently for twenty minutes.

7.

Add corn and cook for five minutes.

8.

Remove from heat and partly puree with an immersion blender.

9.

Return to the heat, add cream, and slowly heat.

10.

Salt and pepper to taste. Simmer till soup thickens.

11.

Pour into a bowl, add crab meat (2 tablespoons per bowl) and garnish with parsley.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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