Corn and Crab Chowder Pot Pies
INGREDIENTS
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1 tablespoon extra-virgin olive oil
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3 to 4 slices speck or bacon, chopped or thinly sliced
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2 handfuls baby potatoes, chopped (5 or 6)
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3 to 4 small ribs celery, chopped
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1 onion, finely chopped
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2 large cloves garlic, chopped or thinly sliced
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1 mild Fresno chile pepper, finely chopped
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2 tablespoons chopped fresh thyme
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1 tablespoon crab-boil seasoning, a palmful (recommended: Old Bay)
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3 cups chicken stock
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3 cups whole milk
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4 tablespoons butter
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3 rounded tablespoons flour
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1 rounded tablespoon Dijon mustard
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3 to 4 ears corn on cob, scraped or 2 cups frozen organic kernels, defrosted
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1 sheet frozen puff pastry dough, thawed
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1 (6- to 8-ounce) tub fresh lump crabmeat
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A few drops hot sauce
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