I know I’ve been a little bit quiet around her lately, and I’ve mentioned it before, but there has just been a lot [a lot a lot] going on. I really hate dropping the b-word [because I know we all are] but I’ve been crazy busy lately. More to come on that, but for now let’s talk about the highlight from the last week real quick, if you don’t mind.
It’s another B-word.
B as in Boston.
For those of you who don’t know, I ran the Boston marathon this past Monday and it was an experience that I will never ever forget. In the wake of last year’s tragedy, it was incredibly humbling, both as a runner and as a human, to be one of the 36,000 who stepped up to the starting line in Hopkinton on Patriot’s Day. To be honest the race impacted me in such a way that I’m still struggling to find the words to talk about it. I’m hoping to let my heart and my head get all caught up with each other over the next few days, and find a way to get all those feelings out on paper before they start to fade.
In the meantime, let’s talk about something else that Boston does well.
Really, seafood anything, but chowder is kind of a staple.
This crab and corn chowder is my take on one of the city’s signature dishes. I lightened up the broth with evaporated milk instead of heavy cream since, you know, the weather’s getting nice again and we’re all suddenly thinking about bathing suits and all that fun stuff. The sweet corn and salty bacon provide the perfect contrast and balance out the richness of the crab. The addition of carrots, celery, and red pepper, not only give this soup a healthy component, but also a pop of color worthy of springtime. I’ve made this chowder a couple of times over the last few months and each time it disappeared quickly. It makes a large batch that could easily serve 6 for dinner with some crusty bread and a green salad, but I found the leftovers were perfect for lunch, so don’t be afraid of making the full recipe, even if you are just cooking for one.
- 1/2 lb bacon
- 1 cup diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 1 cup diced red pepper
- 2 cups diced potato
- 2 cloves garlic, minced
- 1 tsp smoked paprika [optional]
- 1/4 tsp salt
- 1 lb crab meat
- 1 lb frozen corn, doesn’t have to be lump, just make sure its real crab
- 48 oz chicken broth
- 12 oz evaporated milk
- Shredded cheddar cheese, for topping
- salt and pepper to taste
Chop the bacon into 1/2 inch pieces, then fry it until crispy in a dutch oven or other heavy bottomed pot. Once the bacon is crispy, remove it with a slotted spoon and drain off about half of the bacon grease left in the dutch oven. Add the onions, carrots, celery, red pepper, potato, smoked paprika, and salt to the pot and saute the veggies in the bacon grease for about 10 minutes. Add the garlic for the last minute of cooking, then add the chicken broth. Cover and bring to a boil, then remove the lid, turn the heat to low, and simmer until the veggies are tender. Add the corn, crab, and evaporated milk. Continue cooking on low until warmed through. Top with bacon crumbles and shredded cheddar.
The great city of Boston!
I’ll eat to that.