San Francisco's Chowder
A Dish That's Enjoyed in the City by the Bay
This recipe from the Blue Mermaid Chowder House and Bar in San Francisco provides a take on a typical dish enjoyed in the city.
This dish -- California Dungeness Crab and Corn Chowder -- was recognized three times in the creative category of the Schweppes Great Chowder Cook-Off.
The cilantro pesto garnish is prepared separately. Instructions are included after the main recipe.
To serve this dish, place the chowder in a bowl, add 1 to 2 ounces of crab meat and garnish with the pesto.
Over low heat, add the smoked bacon to a 4- to 6-quart heavy pot. Slowly render the fat and then increase the heat to medium to make the bacon crisp. Remove the bacon from the pan and set aside. Leave about half the bacon fat in the pan.
Add the butter, and sautÃ© the corn. After 4 to 6 minutes, remove the corn from the pan.
Add the onion and sautÃ© for about 4 to 6 minutes until translucent. Be careful not to brown it.
Add diced chile and sautÃ© an additional 4 minutes, and remove from the pan.
Add celery and sautÃ© 2 to 3 minutes. Add garlic and continue to sautÃ© for an additional 2 to 3 minutes, then add the onion, corn, pasilla and bacon to the celery.
Add Old Bay, Chipotle powder, split JalapeÃ±o pepper, thyme and bay leaf. Just barely cover the vegetables with crab stock and then add the diced Kennebec potatoes. Increase the heat to high and boil the potatoes for about 4 minutes. The goal is to soften the outside of the potato to help thicken the chowder, while keeping the potato al dente.
Add the heavy cream and cream cheese. Stir for two minutes and then remove from the heat. If you need to thicken the chowder a little more smash a few of the potatoes against the side of the pot.
Adjust the seasoning with salt and fresh white pepper. Remove the JalapeÃ±o pepper before serving.
1 bunch cilantro, washed, dried and chopped
Approximately Â½ cup of olive oil
PurÃ©e ingredients in a blender. Serve as a garnish on top of the chowder.