McCormick & Schmick's Seafood Restaurants, Inc. has more than 50 affordable upscale casual dining restaurants that specialize in fish and other seafood dishes in 21 states and the District of Columbia. Half of these restaurants are located in buildings included in the National Register of Historic Places. Each restaurant's menu is printed daily and contains between 85 and 100 made-to-order dishes that incorporate local, regional, national, and international species of seafood and 30 to 40 varieties of fresh fish. The company operates primarily under the McCormick & Schmick brand. Its other names include M & S Grill, McCormick's Fish House & Bar, and Spenger's Fresh Fish Grotto.

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Crab Corn Chowder



CRAB CORN CHOWDER
McCormick and Schmick's Recipe

1 tablespoon salad oil
1 whole bay leaf
2 tablespoons garlic chopped
2 tablespoons shallots chopped
1/2 cup yellow onion, diced
1/4 cup celery, diced
1/4 cup carrots, diced
1/2 cup white wine
1/2 cup red bell pepper, diced
1 1/2 cups corn drained (Fresh roasted corn may be substituted for added flavor)
2 cups clam juice
1 cup heavy whipping cream
1 1/2 cup half & half
1 pound cooked crab meat
1 tablespoon fresh thyme chopped
1/2 teaspoon salt (season to taste before serving)

This recipe also includes roux that requires additional preparation. You will need 2 tablespoons of butter and 2 tablespoons all purpose flour. Heat flour and butter in a small pan over medium heat, until butter is melted and combined with the flour to create a golden tan paste. Takes approximately 3-5 minutes. Set aside in a bowl.

In a large stock pot, heat oil over medium heat. Add bay leaf, garlic, shallots, celery, onions and carrots, saute until translucent, which should take about 5 minutes. Add white wine and deglaze the pot, using a wooden spoon. Add red bell pepper and corn, cook for an additional 2 minutes. Add clam juice and bring to a boil. Reduce heat and simmer for 1-2 minutes. Add cream and half & half, then return to a boil. While boiling, add roux, stirring until fully incorporated. Remove from heat and add crab meat and fresh thyme. Ready to serve.

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