Crab and
Corn Chowder
MAKES 4 TO 6 SERVINGS
Scrape the cobs with a spoon once
the kernels have been cut off to
release the corn milk. Frozen corn
can also be substituted for fresh.
6 slices center-cut bacon,
chopped
½ pound baby Yukon gold
potatoes, quartered
1 cup chopped sweet onion
6 cloves garlic, minced
4 cups fresh corn kernels with
corn milk (from about 6 ears corn)
3 cups low-sodium seafood stock
2 tablespoons chopped fresh thyme
3 tablespoons all-purpose flour
1 pound lump crab meat, picked
free of shell
1 cup heavy whipping cream
¼ teaspoon ground black pepper
¾ teaspoon kosher salt
Garnish: sliced green onion, ground
black pepper
- In a medium stockpot or Dutch oven,
cook bacon over medium heat, stirring
frequently, until crisp. Remove bacon
using a slotted spoon, and let drain on
paper towels, reserving 2 tablespoons
drippings in pot. - Add potatoes, onion, and garlic to
pot; cook until onion begins to soften,
about 5 minutes. Add corn, stock, and
thyme; bring to a simmer. Reduce heat
to medium-low; cover and cook for
15 minutes. - In a small bowl, place flour; carefully
ladle 1 cup hot broth into flour, whisking
until smooth. Add flour mixture to pot,
stirring to combine. Cover and simmer for
10 minutes, stirring occasionally. Gently
stir in crabmeat, cream, pepper, and
salt; cook until heated through, about
5 minutes. Serve immediately with bacon.
Garnish with green onion and pepper,
if desired.
FREEZE IT Follow recipe through
step 2. When reheating, bring to
a simmer. Continue as directed
in step 3.
Cuban Beef Stew
MAKES 8 TO 10 SERVINGS (photo on page 67)All the fl avors of a classic Cuban dish are
packed into this comforting stew and made
easy by cooking unattended in a slow cooker.2 tablespoons olive oil
1 (3½-pound) beef chuck roast
Kosher salt, to taste
Ground black pepper, to taste
¼ cup dry sherry or white wine
1½ (1.41-ounce) boxes sazon
seasoning* (6 packets)
2 green or red bell peppers,
seeded and sliced
1 sweet onion, sliced
1 (14-ounce) can crushed tomatoes
3 tablespoons jarred sofrito*
2 cups unsalted beef stock
1 (14-ounce) can black-eyed peas,
drained
1 (6-ounce) can tomato paste
½ cup sliced green olives with pimientos
Plantain chips, thinly sliced red onion,
and chopped fresh cilantro, to serve- In a large sauté pan, heat oil over
medium heat. Lightly sprinkle beef with
salt and pepper on all sides. Add beef;
cook until browned on all sides, about
4 minutes per side. Transfer beef to the
bowl of a 6-quart slow cooker. - Add wine to pan, and scrape browned
bits from bottom of pan with a wooden
spoon. Pour over beef. Sprinkle with
sazon seasoning. Add bell pepper, onion,
tomatoes, and sofrito. Pour in stock.
Cover and cook on high until meat
is fork-tender, 5 to 6 hours. - Reduce heat to low. Remove beef, and
shred with 2 forks. Return beef to slow
cooker. Stir in black-eyed peas, tomato
paste, and olives. Add salt and pepper to
taste. Partially cover and cook for 1 hour. - Serve immediately, or cover and reduce
heat to warm until ready to serve. Serve
topped with plantain chips, onion, and
cilantro.
*We used Goya Sazón Coriander & Annatto
and Goya Sofrito Tomato Cooking Base.FREEZE IT Follow recipe as directed
through step 3, omitting black-eyed peas
and olives; add to pot when reheating.Fennel Chicken
and Dumplings
MAKES ABOUT 8 SERVINGS (photo on page 66)A Southern comfort food staple swaps the
celery for sweet fennel and gets a fl avor
upgrade with a fi nishing touch of orange
zest and bourbon—don’t miss it.1 tablespoon olive oil
1½ cups sliced fennel bulb
1 cup chopped yellow onion
1 cup sliced peeled parsnip
2 quarts Homemade Broth
(recipe on page 64)
2 teaspoons kosher salt, or to taste
1 (12-ounce) package frozen
dumplings*
½ cup all-purpose flour
4 cups shredded cooked chicken
2 to 3 tablespoons bourbon (optional)
1 teaspoon orange zest
¾ teaspoon ground black pepper
Garnish: chopped fresh fennel fronds,
ground black pepper- In a large Dutch oven, heat oil over
medium heat. Add fennel, onion, and
parsnip; cook, stirring occasionally, until
onion is softened, about 5 minutes. Add
broth and salt; bring to a boil. - Add dumplings, one at a time, stirring
to keep dumplings from sticking to
bottom of pot. Bring to a simmer; cook
for 10 minutes. Reduce heat to low. - In a small bowl, place flour. Carefully
ladle 2 cups hot broth into flour, whisking
until smooth. Stir flour mixture into pot;
gently stir in chicken, bourbon, zest, and
pepper. Cook until dumplings are cooked
through and broth has thickened,
about 10 minutes. Garnish with
fennel and pepper, if desired.
*We used Mary Hill
Homestyle Dumplings.FREEZE IT Follow
recipe through step 1,
adding chicken after
salt. When reheating,
bring to a simmer
and continue as
directed.