What to do with holiday dinner leftovers? It’s soup season and there is never a bad time for chowder. Here’s what I made with some leftover king crab legs that just might be better than having them straight.
King Crab Chowder yield: 4 servings
2 cups king crab and/or Snow Crab meat, rough chopped
1 10oz can clams, strained and both liquid and meat reserved
4 cups russet potatoes, peeled and medium diced
4ea stalks celery, small dice
3 leeks, small diced and rinsed well
1 cup sweet corn kernels
1 cup carrots, paysanne or small dice
1T ginger, freshly peeled and finely grated
5ea garlic cloves, minced
1 cup white wine
2 cup veg stock
1QT half and half or cream
½ lb butter, high fat and unsalted
Chopped parsley, dill, and chive
In a large non-reactive pot, melt the butter. Then add the leeks, carrots, celery, garlic, potatoes, ginger, and sweet corn. Season with a pinch of salt and sauté on low to medium heat until leeks are melted and potatoes are starting to soften.
Add white wine. Cook wine until pot is almost dry then add veg stock, saffron, and clam liquid. Lower heat to a simmer and let cook until potatoes begin to fall apart and veggies are tender. Stir in cream slowly until you’ve reached desired thickness.
Season with salt and cayenne.
Stir in crab and clams at the end, once you have correctly seasoned the soup.
Serve topped with chopped parsley, dill and chive.