- 10 ounces dry Spanish chorizo
- 16 ounces jumbo lump crab meat
- 3 anchovy fillets
- 1 large onion
- 2 red bell peppers
- Crushed red pepper to taste
- 6 cloves garlic
- 1 teaspoon mustard seeds
- 6 cups chicken stock
- 1 14.5- ounce can crushed tomatoes
- 3 Yukon gold potatoes
- ¾ cup heavy cream
- Salt and pepper to taste
- 2 teaspoons paprika
- 1 teaspoon extra virgin olive oil
- Garnishes:
- Greens of your choice if desired (such as minced chives, scallions, parsley leaves, or a few microgreens)
- Drizzle of extra virgin olive oil if desired
Cook the Chorizo:
To a soup pot, add the chorizo and turn the heat to medium. Cook, stirring often, for 6-8 minutes or until the fat has rendered and the chorizo is crispy. Using a slotted spoon, transfer the chorizo to a bowl, keeping the oil in the pot.
Sauté the Aromatics:
Add the anchovy fillets to the pot of oil over medium heat and use your spoon to mash them into the oil for 4-5 minutes or until 'melted'. Add the onions and red bell peppers and cook, stirring regularly, for 8-9 minutes until softened. Add crushed red pepper along with the garlic and mustard seeds. Stir often until fragrant, an additional 1-2 minutes.
To Serve:
Ladle the hot soup into bowls and pile the crab on top. Garnish with herbs or microgreens, if desired. Sprinkle with the remaining crispy chorizo and a drizzle of extra virgin olive oil.
Optionally, you can fold the crab into the pot of chowder and then ladle it into the bowls once it's completely warmed through and then garnish with greens and crispy chorizo and a drizzle of extra virgin olive oil.
Calories: 697kcal | Carbohydrates: 44g | Protein: 47g | Fat: 38g | Sodium: 2080mg | Fiber: 7g | Sugar: 10g | Vitamin C: 123mg