Here's a nice look at the mountains where I live. In the foreground you can almost make out the field where my friend Randy grows some of the best sweet corn and Vermont potatoes. Randy and his bride are also responsible for introducing my wife and I to the coast of Maine. Between the Maine shellfish, the corn and potatoes I should rename this Randy's Chowder....but I won't.
When making almost any soup its important not to get stuck on the exact recipe. It's the technique that will carry the day. If I use 32 ounces of stock and you only have 28 ounces it's OK. Adjust-- it's soup not chemistry. Add a little water, use more/less potatoes. Taste along the way and make it the way you like it. Cook with confidence.
Let's see how this went down in the Aga Kitchen. Gather up these ingredients.
- 3 T butter
- 3 Tablespoon olive oil
- 4 celery stalks, peeled, small dice about 1 cup
- 2 onions, small dice about 2 cups1/2 bag of fresh spinach, stemmed and rough chop
- pinch of thyme, fresh or dried
- bay leaf
- 1 1/2 lbs of red potatoes 1/2 inch dice more or less
- 32 ounces total of clam broth
- 1 lb good frozen corn, about 3 cups. Smart money freezes some from summertime harvest.
- as much good frozen crab as you can afford. 2 cups is good start. Shrimp or lobster are great substitutions
- 1/2 cups heavy cream
- 1/4 cup flour
- 1/2 teaspoon sea salt
Now do as I say
- In a heavy bottomed pan sweat onion and celery in butter and oil. Add thyme and bay leaf
- With the veggies pan on the Simmer Plate sprinkle in 1/4 cup flour and stir until flour is incorporated, about 2 minutes, don't let it take on any color if you can
- Add clam broth stirring the entire time, bring to a boil on Simmer Plate than into Baking Oven while we handle the next tasks.
- Put potatoes into a pot with salted water and onto the Boil Plate, water boils, using the lid strain off most of the water. Put pot into the Roasting Oven with lid on, potatoes will steam and should be tender in 10 minutes, use good judgement, too soft and they will fall apart, the cooking will carry over a little
- On an oiled sheet pan put corn into top rung of Roasting Oven for 10 minutes
- Add corn and potatoes to liquid
- Add heavy cream
- Add crab
- Bring to a boil and taste for seasoning, add salt and pepper if needed.
Hope it works for you, enjoy!