Crab-Corn Chowder

crab and corn chowder

I stumbled on a recipe for crab-corn chowder in the November issue of Weight Watchers Magazine (it’s similar to this one). Needless to say, I was intrigued. Chowder is one of my favorite dishes, but it can be super heavy. All of that butter and heavy cream is really delicious, but not exactly diet-friendly!

Cold fall nights require something hearty and filling, so I was excited to try the Weight Watchers version. But, honestly, I thought it fell a little flat. It needed some extra pizzaz, so I adjusted the recipe slightly.

I’m sharing my version of crab-corn chowder here. I think you’ll really dig it. The addition of Old Bay seasoning and crab claw meat, plus the smattering of fresh chives really punches up the flavor and takes it to the next level.

Crab and Corn Chowder

Ingredients

  • 2 tbsp. olive oil
  • 1 white onion, diced
  • 3 celery stalks, leaves and fibrous ends removed, chopped into small pieces
  • 2 garlic cloves, minced
  • 3 tbsp. all-purpose flour
  • 3.5 cups 2% reduced-fat milk
  • 1/2 cup half and half, plus more for drizzling
  • 2 (10-oz.) bags frozen corn kernels
  • 8 oz. crab claw meat
  • 2 tsp. Old Bay seasoning
  • salt
  • black pepper
  • 1 tbsp. fresh thyme leaves
  • 1 tbsp. fresh chives, snipped

Instructions

  1. Heat olive oil in large pot over medium-high heat until it begins to shimmer (about 1-2 minutes). Add diced onion and celery, and cook for 3-4 minutes. Add garlic and thyme, and cook for an additional 1-2 minutes. Do not let garlic brown.

  2. Add flour, and slowly add milk and half and half, scraping the little brown bits from the bottom of the pot.

  3. Add corn and simmer for 8-10 minutes until soft.

  4. Add soup mixture to blender and pulse a few times until chunky (be careful with hot soup, and open blender vent and cover with towel, if possible).

  5. Add soup mixture back to pot. Let simmer for additional 5-6 minutes. Add crab meat, and stir until combined. Serve immediately. Garnish with chives and drizzle with half and half. 

 

Spanish-Style Braised Chicken Drumsticks

spanish style braised chicken drumsticks

We got a Le Cruset 5.5-quart Dutch oven for our wedding. It was one of my most-coveted items on our registry, so I really wanted to make something special the first time we used it. (Real food people will understand my weirdness about this). I took a chance developing a recipe for the first time in my Dutch oven. I’d never made this type of dish before, but these Spanish-style braised chicken drumsticks turned out great.

This dish is super savory and perfect for crisp nights—the fall-off-the-bone meat and stewed vegetables really warm you from the inside out. Bonus points if you sop up the extra sauce with rice or a side of patatas bravas.

Since there are just a few ingredients in this recipe, you want to make sure they shine. At the risk of sounding like Ina Garten, make sure you’re using high-quality chicken, real garlic cloves, and good olive oil. Trust me, good ingredients make a big difference.

Spanish-Style Braised Chicken Drumsticks

Low and slow is the name of the game here. Chicken drumsticks get braised in a flavorful Spanish-style tomato sauce that makes them fall-off-the-bone tender.

Course Main Course
Keyword chicken drumsticks, spanish chicken
Servings 4

Ingredients

  • 2 lbs. skin-on chicken drumsticks
  • kosher salt
  • freshly ground black pepper
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 4 large garlic cloves, minced
  • 3 tbsp. tomato paste
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 tsp. smoked paprika
  • 4 tbsp. olive oil, divided

Instructions

  1. Preheat oven to 320. 

  2. Pat drumsticks dry and add generous pinch of kosher salt and black pepper all over the meat.

  3. Add 2 tbsp. olive oil to a large Dutch oven (I used my 5-quart Le Cruset), and heat on medium-high. When olive oil begins to shimmer, add drumsticks. 

  4. Cook drumsticks until skin is browned on all sides (this should take 3-4 minutes. Your chicken should not be cooked, you just want the skin to get crispy). Remove chicken from pan. 

  5. Swirl remaining olive oil in pan. Add chopped onion and green pepper, and add a small pinch of kosher salt and black pepper. Cook over medium-high until softened (about 5-6 minutes). 

  6. Once softened, add in garlic and tomato paste. Scrape any brown bits on the bottom of pan (that's where you get the good flavor), and add in your chicken broth. 

  7. Add chicken drumsticks back into Dutch oven, turn off heat, and cover with a lid. 

  8. Place into 320 degree oven and bake for 40 minutes.

  9. Turn the heat up to 400, carefully remove lid from Dutch oven, and bake for an additional 20-30 minutes.

Recipe Notes

Serve with rice, patatas bravas, or a side salad.