Rich and creamy, Dungeness Crab & Corn Chowder is a Pacific Northwest favorite with lump crab, sweet corn, red potatoes and fresh tarragon. Crab and corn are the perfect pair, creating the kind of chowder you want to savor every bite. The addition of fresh tarragon plays on the sweetness of the Dungeness crab without being overpowering. I like to save a few of the larger lump pieces of crab together with corn and bacon to garnish the top of my chowder bowl. Depending on the season, freshly cut corn off the cob in the summer months is always my number one choice. In the winter, I opt for…
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Smoky, creamy, a little bit rustic and ribboned with the subtle flavor of tarragon makes this Out West Smoked Salmon Corn Chowder a Pacific Northwest favorite. The Pacific Northwest is known for seafood, rustic cuisine and well, let’s face it….RAIN. Seattle averages 38 inches annually, which means we like our chowder. We make chowder out of anything from classic manila clam, to geoduck and my favorite, this Smoked Salmon Corn Chowder. A little bit fancier than the classic clam chowder, we add tender corn, red bell pepper and tarragon together with creamy baby red and white potatoes. Tarragon is a French herb that adds a distinct flavor and pairs so…
