.25cupwhite winesubstitute stock if you don't want to use wine
1cupseafood stocksubstitute chicken stock or clam juice if needed
1.5cupswhole milksubstitute 2% or coconut milk in a box
14.75ounce can creamed-style cornor whole kernel
0.5teaspoonchipotle chili powderuse more if you like things spicy
12ounceslump crab meator three 6-ounce cans
.25cupchopped cilantroplus more for garnish
garnish with chopped tomatoes and sliced jalapeñosif desired
Instructions
Heat oil in a Dutch oven or large saucepan over medium heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic and cook for an additional minute.
Stir in the potatoes to throughly coat and cook for one minute. Sprinkle flour over the potatoes, stir and cook for one minute.
Pour in the wine and seafood stock, stir and cook until it starts to thicken making sure to scrape the bottom to remove any browned on bits.
Add the milk, creamed corn, and chipotle and stir to combine. Bring to a simmer stirring frequently. Cover, reduce heat and simmer for 20 minutes, until the potatoes are tender.
Stir in the crab and cilantro and cook just until heated through, about 4 to 5 minutes.
Garnish with additional cilantro, chopped tomatoes, sliced jalapeños (if desired) and serve with cornbread, tortilla chips, or oyster crackers.
Notes
If you like more heat, chop up a canned chipotle pepper in adobo sauce and add with the corn.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan on the stove or in the microwave.
Creamy, milk-based soups do not freeze well so I do not recommend it. The chowder will separate and become grainy.
To substitute cornstarch for the flour: whisk one tablespoon of cornstarch with two tablespoons of milk until smooth. Add to the chowder with the rest of the milk.