Grilled Corn and Dungeness Crab Chowder
Serves: 4
  • 4 ears corn, husks removed (3 cups kernels)
  • 2 tablespoons butter
  • ⅓ cup sliced green onions
  • 2 medium size russet potatoes (1-1/2 pounds), peeled and diced
  • 3 tablespoons flour
  • 4 cups milk
  • 1 -1/2 cups water
  • 1 cup whipping cream
  • 2 teaspoons chopped fresh thyme leaves or ¾ teaspoon dried
  • 8 ounces Dungeness crab meat
  • Kosher salt
  • Fresh ground black pepper
  • Chopped fresh thyme leaves
  1. Preheat grill to medium heat.
  2. Cook corn on the grill, turning once or twice during cooking until kernels are lightly charred and corn is softened, about 10 minutes. Remove from the grill and allow cooling, then cut kernels off the cob; set aside. Alternatively, the corn can be cooked in a grill pan over medium heat on the stovetop or under a preheated broiler.
  3. Melt butter over medium heat in a medium size stockpot; add onions and cook and stir until softened, about 2 minutes. Add potatoes and flour and stir. Add milk, water, cream, thyme and a big pinch of salt; bring just to a boil, reduce heat to a simmer and cook until potatoes are just tender, about 10 minutes. Add corn and crab and bring back to a simmer. Season with salt and pepper.
  4. Serve chowder topped with chopped fresh thyme.
Recipe by A Year at the Table at