March 2, 2009 — -- Recipe courtesy of Rachael Ray
Serves four
Ingredients:
Preparation
Put a medium pot over medium-high heat, then add a drizzle of extra-virgin olive oil and the bacon and cook until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate.
Pour off a little of the bacon fat, leaving a thin, even layer. Add the potatoes, onion, celery, bell pepper and bay leaf to the pot, season with salt and pepper and cook for 7-8 minutes, stirring occasionally, until softened. Stir in the flour and cook for 2 minutes. Add the chicken broth and, using a wooden spoon, scrape up all the brown bits from the bottom of the pot. Add the milk, cover the pot and bring to a simmer.
Run your fingers through the crabmeat to check for shell bits, then combine it with the thyme and seafood seasoning. Uncover the pot, stir in the crabmeat and simmer for 6-7 minutes, until the potatoes are just fork-tender and the soup has thickened. Finish the chowder with the sherry and serve with the crispy bacon, chives, oyster crackers and hot sauce.
Recipe courtesy of Rachael Ray
Serves four
Ingredients:
Serves four
Ingredients:
Preparation:
Pre-heat the broiler. Broil the poblanos until blackened, 10 minutes. Transfer to a bowl, cover and let cool. Peel, seed and chop the poblanos.
Pre-heat the oven to 400°F. On a baking sheet, toss the tortilla strips with 1 tablespoon oil and the cumin. Bake until golden, about 10 minutes; season with salt.
Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the corn and cook until charred at the edges, 10-12 minutes. Add the red onion and garlic, season with salt and pepper and cook until the onion is softened, about 5 minutes. Stir in the broth, tomatoes and poblanos.
Divide the tortilla strips among 4 soup bowls. Add the avocado and a squeeze of lime juice. Ladle the soup over the avocado. Top with cilantro; serve with the sour cream.
