Emeril's Blue Crab and Corn Chowder
Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.
In June 2008, Emeril Lagasse called upon Steve D'Angelo to lead the kitchen at Emeril's Gulf Coast Fish House as chef de cuisine.
D'Angelo holds a deep appreciation for the bounty of the gulf waters, sourcing local oysters, fish and shrimp straight from the docks, along with fresh exotic catch flown to the restaurant daily, and locally grown produce and farm products.
Place an 8-quart stockpot over medium heat and cook the bacon until crispy, about 5 minutes. Remove the bacon and drain on paper towels. Add the onions, carrots, and celery and cook, stirring often, until vegetables are soft, about 5 minutes.
Add the garlic and cook until fragrant, about 30 seconds. Add the bell peppers and corn to the pot and cook for 10 minutes, stirring often. Sprinkle the flour into the pot and cook, stirring constantly, for 5 minutes. Pour the stock into the pot and stir to combine. Use a whisk if necessary to break up any lumps.
Add the potatoes to the pot and bring to a boil, then reduce to a simmer and continue to cook for 20 minutes. Season the chowder with the salt and cayenne and stir in the crab meat and cream. Serve with the bacon and parsley as garnish.
*Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.