In-Heat Wheat Corn and Crab ChowderBy Flying Dog Brewery
- Recipe TypeEntree
- Prep Time30 - 45 minutes
Flying Dog’s In-Heat Wheat adds notes of sweet-banana and spicy-clove that perfectly complement the Old Bay seasoning in this easy and delicious corn and crab chowder. This is just one of the dishes from Flying Dog Brewery's cookbook, Dog Chow.
- 4 - 5 green onions, chopped
- 2 - 3 celery stalks, chopped
- 2 tsp minced garlic
- 2 Tbsp bacon drippings
- 1/2 cup In-Heat Wheat
- 1/2 cup chicken stock
- 1 small bag frozen corn
- 1/2 lb crabmeat
- 1 Tbsp Old Bay seasoning
- 1/2 Tbsp red pepper
- 1 Tbsp parsley
- 1 bay leaf
- 1 pint milk
- 4 Tbsp butter, melted
- 4 Tbsp flour, sifted
- To make this corn and crab chowder, chop green onions and celery stalks.
- Open an In-Heat Wheat by Flying Dog Brewery and consume at your leisure.
- Cook sufficient amount of bacon to have 2 Tbsp of drippings. Mmm. Drippings.
- Set bacon aside. Trust us.
- Sauté onion, celery, and garlic in bacon drippings in a large saucepan.
- Add In-Heat Wheat, chicken stock, corn and all spices.
- Bring to a boil. Then simmer until the corn is cooked. Instead of watching for bubbles in the pot, munch on that bacon you set aside.
- Add crabmeat, and try not to eat too much of it in the process. (It's hard to resist).
- At this point, you'll probably need another beer. Here's why: You're going to make a roux.
- Combine flour and butter with a wire whisk to make a roux.
- Slowly add a bit of roux at a time to hot chowder until desired consistency is achieved.
- Serve piping hot to plenty of family and friends (so you can brag about how you not only made a kick-ass soup, but you also made a roux for it).