Name: Smoked Corn and Crab Chowder with Mount Gay Rum
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 12 servings
Cuisine: american
Ingredients: 12 Jonah crabs; 2 cups potatoes, cut into 1/4-inch dice; 1/4 pound (1 stick) butter; 1 cup onion, finely diced; 1/2 cup celery, finely diced; 1/4 cup red pepper, finely diced; 1/4 cup green pepper, finely diced; 1 cup all-purpose flour; 1/2 gallon half-and-half; 2 cups hickory smoked corn (from 6 ears corn); 1-ounce sherry pepper sauce (recommended: Outerbridges Sherry Pepper Sauce); 1-ounce rum (recommend: Mount Gay); Paprika, for garnish

Directions

Fill a large stockpot with 1 gallon water. Bring water to a boil, add the crabs, and cook until tender and cooked through. Remove crabs when done and set aside to cool. Over high heat, reduce the cooking liquid until 1 quart remains to make crab stock. When crabs are cool enough, pick the crabmeat and reserve (should yield about 1 pound of meat).
Meanwhile, place potatoes in a large saucepan with enough cold water to cover. Bring to a boil and cook potatoes until al dente. Drain and then place potatoes in a bowl of ice water to stop the cooking. Melt the butter over medium-low heat in the same saucepan. Add onion, celery, red and green peppers, and saute until tender. Add flour and continue cooking for another 2 to 3 minutes. Add crab stock, potatoes, half-and-half, smoked corn, sherry pepper sauce, rum, and crabmeat, and cook until all heated through. Garnish with paprika.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Mark Bolton, The Smokehouse Cafe, Newport, RI

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Smoked Corn and Crab Chowder with Mount Gay Rum

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