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Corn and Crab Chowder Pot Pies

See full recipe on: Cooking Channel



Ingredients

1 tablespoon extra-virgin olive oil
3 to 4 slices speck or bacon, chopped or thinly sliced
2 handfuls baby potatoes, chopped (5 or 6)
3 to 4 small ribs celery, chopped
1 onion, finely chopped
2 large cloves garlic, chopped or thinly sliced
1 mild fresno chile pepper, finely chopped
2 tablespoons chopped fresh thyme
1 tablespoon crab-boil seasoning, a palmful (recommended: old bay)
3 cups chicken stock
3 cups whole milk
4 tablespoons butter
3 rounded tablespoons flour
1 rounded tablespoon dijon mustard
3 to 4 ears corn on cob, scraped or 2 cups frozen organic kernels, defrosted
1 sheet frozen puff pastry dough, thawed
1 (6- to 8-ounce) tub fresh lump crabmeat
A few drops hot sauce

Nutrition 4 servings

Per Serving % Daily Value
Calories 907
Fat 34g 53%
Carbs 99g 33%
Protein 54g 108%
Fiber 8g 32%
Cholesterol 154mg 51%
Sodium 2,970mg 123%
     
Fat
Carbs
Protein

Preparation









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