Crab and Saffron Chowder with Cornbread Drop Biscuits

Ingredients

• 4 small russet potatoes, peeled and diced
• 1 stick butter (plus an extra stick, just in case)
• ½ cup chopped onion
• ½ cup chopped celery
• ½ cup chopped leeks
• 4 scallions, chopped
• 4 ears fresh corn on the cob (if not available, then 3 cans of corn)
• Fresh parsley
• ⅔ cup all purpose flour
• 2 grams saffron
• 4 -8 oz bottles of clam juice
• 4 cups half-and-half (plus extra, just in case)
• 1 cup dry white wine, preferably Sauvignon Blanc
• 2 lbs crab meat, picked carefully (it can be canned)
• Dried thyme

Cornmeal Drop Biscuits

• 1 ½ cup flour
• ½ cup cornmeal
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup sugar (less)
• 1 stick melted butter
• ½ cup sour cream
• ½ cup milk
• Fresh chives, chopped
• Softened butter to finish

Instructions

1. 1
   Put a medium saucepan of salted water on to boil. Once potatoes are diced, throw into the pot to boil until partially cooked, about 3-5 minutes.
2. 2
   Cut the corn off the cob, reserving the cob for the soup base.
3. 3
   Crush the saffron into a fine powder using a mortar and pestle. Then pour powder over 2 ice cubes in a small bowl. Let sit for at least 10 minutes.
4. 4
   In a large soup pot, melt butter over medium-high heat being careful not to let it brown. Stirring constantly, add onion, celery, leek, and scallions and let sauté for about 4 minutes until they soften.
5. 5
   Add the flour to the pot, stir and cook for at least 2 minutes, making sure the roux doesn’t brown.
6. 6
   Reduce heat to medium, and stir in the clam juice. Simmer this base for 5 to 10 minutes. Then stir in the half-and-half, white wine, dried thyme, corn cobs, and the saffron, bringing to a simmer.
7. 7
   Add the corn kernels, the crab (and at least some of the liquid in which it’s stored), the partially-cooked potatoes, and the fresh parsley. Bring back to a simmer and cook for at least another 15 minutes.
8. 8
   Remove cobs right before serving (if you want).
9. 9
   Serve with crusty bread while you gossip around the fire pit.
10. 10
    Finish with whole milk if the chowder gets too thick during the gathering.

Biscuits

11. 1
    Sift dry ingredients into a large mixing bowl.
12. 2
    Put milk, sour cream, melted butter, and chopped chives into one 3-cup measuring cup and stir until well combined.
13. 3
    Pour wet ingredients into dry ingredients and combine with a spatula until just incorporated – do not overmix! Let the dough sit for a minute or two so that the dry ingredients can absorb the moisture.
14. 4
    Use 2 tablespoons to scoop out dough into roughly rounded shapes and drop onto a baking sheet lined with a Silpat mat.
15. 5
    Bake in a preheated 450 degree oven for 10-15 minutes, testing with a toothpick if necessary to prevent over-doneness.
16. 6
    As drop biscuits cool, brush with more melted butter, OR make a small slit in the biscuit and press a small dollop of softened butter into the incision.