Pot pie with corn crab chowder

Votes: 1

Time: 2 hours 10 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 267, total fat 11 G., saturated fats 5 G., proteins 13 G., carbohydrates 29 G., fiber 2 G., cholesterol 45 mg, sodium 561 mg, sugar 8 G.

In this recipe, Rachel Ray combines two popular American dishes: pot pie and chowder. This thick, creamy stew with potatoes, fried bacon, corn, and real crab meat is served in a deep bowl topped with a crisp, golden crust. The flavor is rich and warming. The crusts are baked separately from store-bought puff pastry. When serving, top each serving of chowder with a crust. It's delicious and comfortingly homey.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp extra-virgin olive oil
3-4 slices lard or bacon, chopped or thinly sliced
2 handfuls of small potatoes, chopped (5-6 pcs.)
3-4 small stalks celery, chopped
1 onion, finely chopped
2 large cloves garlic, chopped or thinly sliced
1 Fresno pepper, finely chopped
2 tbsp chopped fresh thyme
1 tbsp boiled crab seasoning, handful (recommended: Old Bay)
3 cups chicken broth
3 cups whole milk
4 tablespoons butter
3 heaping tablespoons of flour
1 heaping tbsp Dijon mustard
3-4 ears of corn (cut off kernels) or 2 cups frozen organic corn, thawed
1 sheet frozen puff pastry, thawed
1 can (170-220 g) of fresh lump crab meat
A few drops of hot sauce

Ingredient Substitution Suggestions

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Recipes with similar ingredients: bacon, potato, celery, onions, garlic, Fresno pepper, thyme, fish seasoning, bouillon, milk, butter, premium flour, Dijon mustard, corn, puff pastry, crab meat, hot sauce

Cooking the dish according to the recipe:

Heat a little extra-virgin olive oil in a casserole dish over medium-high heat, 1 turn of the pan. Add the chopped bacon and cook for a couple of minutes to render the fat. Add the potatoes, celery, onion, garlic, chili, thyme, seasoning, salt, and black pepper to the casserole dish. Cover and cook for 10 minutes, stirring occasionally. Add the chicken broth and milk and bring to a boil.
In a small skillet over medium heat, melt the butter. Stir in the flour and cook the roux for 1 minute, then add the mustard and stir the roux into the chowder mixture. Once the roux is incorporated, add the corn and bring the chowder to a gentle simmer, then cook until slightly thickened. Turn off the heat, cool completely, and refrigerate if making ahead.

Before serving, preheat the oven to 220°C. Unroll the dough and choose the serving bowls or ramekins you plan to serve it in. Use one of them as a template and cut out 4 circles from the puff pastry sheet with a small sharp knife. Place the dough on a nonstick baking sheet or a parchment-lined baking sheet. Beat an egg with a little water and brush the dough with the egg mixture. Bake for 10-12 minutes or until golden brown.
Heat the stew, covered, over medium heat until it begins to boil, then remove the lid and simmer.
Meanwhile, feel the crab meat for any shell fragments. Remove any if present. Sprinkle the crab with hot sauce and stir into the chowder to warm through.
Serve the stew in bowls, covering each portion with a puff pastry.

Categories:

recipe / Calorie content of prepared meals / Main courses / Casseroles / Fish and seafood / Soups / Thick soups and stews / Cream soups / / American cuisine / Rachael Ray

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