By Mary Parks | 45 minutes

This chowder comes together in under an hour and is the perfect introduction to green crabs for skeptics. The broth made from whole green crab and corn cob has a punch of sweetness and umami without being overpowering. Serve with a drizzle of chili crab oil or buttermilk biscuits with green crab roe butter. 

INGREDIENTS

• 1 onion, diced

• 2 stalks celery, diced

• 1 garlic head, sliced

• 4 Tbsp butter

• 1 lb yellow potatoes, cubed

• 2 cups green crab stock

• 3 cups milk 

• 1 tsp crushed hot pepper

• 2 cups corn (if using fresh, save the cobs)

• 1 Tbsp flour 

• Old Bay seasoning to taste

• salt to taste

• pepper to taste  

INSTRUCTIONS

1. Add 2 Tbsp butter, onion, onion, and a pinch of salt to a Dutch oven on medium heat. Sauté until translucent. 

2. Add milk and stock and bring to a low boil before adding potatoes, corn cobs, and crushed hot pepper. 

3. While the potatoes are cooking, add the remaining butter to a small saucepan on low heat and sprinkle in the flour after melted. Stir the roux continuously while cooking the chowder. 

4. After 15 minutes of stirring the roux and cooking the chowder, add corn kernels to the chowder and cook for an additional 10 minutes. 

5. Add a splash of chowder to the roux, stirring until the mixture homogenizes. Slowly add the roux mixture to the chowder until a desired consistency is reached. 

6. Remove the corn cobs and season to taste with salt and pepper and serve. 

This recipe was developed in celebration of the Greenwich Foodshed Forum in collaboration with Eating with the Ecosystem and the Foodshed Network