Came up with this "chowder" recipe when my dad gave me a few cans of crab.

First, a large gallery explaining the process! It's easier with pictures because I didn't really take measurements so it's good to be able to see.

http://ift.tt/2eeVmxa

I call it... Spicy Crab & Sausage Leek Potato Chowder    

   

Ingredients:

meat:

• 2 large hot italian or chorizo sausages

• 2 big cans of crab meat

• A few strips of bacon

   

vegetables:

• 2 Jalapeños

• 1 Ghost pepper

• 3 Shallots

• 1 Head of Garlic

• 1 Carrott

• 2 Large Leeks

• 6 medium sized red potatoes

   

broth/sauce:

• a couple tablespoons of butter
• 2 cups(ish) of no salt added liquid chicken broth
• Some milk (basically enough to cover all of the meat and vegetables and submerge everything a little bit after adding the chicken broth)
• salt, pepper, rosemary, thyme, paprika [ to taste ]

   

cooking

• some white wine vinegar to deglaze the pot after removing the bacon (or white wine or beer or whatever you like)

   

Instructions:

• start the bacon right away in a dutch oven on the stove (medium high), you should be able to get most of the chopping done while it cooks. The point is to render the fat to cook in later and get the bacon nice and crispy so it can be chopped up for garnish.

• Preheat Oven to 350.

• roughly chop the flavour vegetables (Jalapeno, Shallot, Garlic), except the ghost pepper which should be chopped very fine (make sure to wash your hands well with hot water and soap so you don't accidentally burn yourself) Cut the potatoes and carrots into medium sized chunks and the leeks.

• when the bacon is nice and crispy and there's some good fat in the pot, remove the bacon and let it dry on some paper towel. If the pot has some brown stuff stuck to it, deglaze with vinegar or your favourite alcohol. Add the butter and let it melt a bit and then add all the flavour vegetables to the pot and stir it around. Let them sizzle for a while until things are getting soft and browned.

• Add the leeks now and maybe a bit more vinegar/wine and stir and stew with the rest of the vegetables, once again, cook until the leeks are slightly browned.

• Add the sausage, which has been chopped into large chunks, let it steam a bit and then stir it around to cook the outsides a bit.

• At this point we can add the chicken broth and potatoes and carrott. Let everything come to a boil and continue to boil for 5 or 10 minutes to soften the potatoes up. During this time you can add salt, spice, and herb to taste. A sprig of thyme and rosemary, some salt and pepper should do.

• Once the broth has boiled a bit, take it off heat and let it calm down a bit and then add milk so that everything is submerged but there isn't too much extra liquid on top. Give it a nice stir. Add the canned crab now as well.

• Cover your pot and throw it in the oven. Bake for 30 minutes covered.

• Remove the lid and bake for another 15-20 minutes or until you think it looks bubbly and delicious. You could broil it too I guess.

• It's ready to serve!!... after it cools down. You'll probably end up going in too soon and burning your tongue though. Put some chopped, fresh green onion on it and some crushed up bacon from earlier. Serves nicely with a piece of toasted sour dough (or a piece of sour dough fried in a little bit of olive oil if you're anything like me)

• ENJOY!

bon appetit