Clifton Country Inn Crab and Corn Chowder

Molly53's Note:

The Clifton Inn was built in 1799 and eventually became the residence of Thomas Mann Randolph, US congressman, governor of Virginia and son-in-law of Thomas Jefferson. It is a stately southern manse in the heart of Virginia with gently rolling lawns that drop off into pure mountain magic.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 12

• ½ lb bacon , diced
• ½ cup butter
• 2 medium onions , peeled and diced
• 4 stalks celery , diced
• 6 medium potatoes , peeled and diced
• ½ cup flour
• 1 ½ quarts chicken broth (low sodium preferred) or 1 ½ quarts vegetable broth (low sodium preferred)
• 2 (15 ounce) cans creamed corn
• 3 cups corn (either fresh or frozen)
• ¼ cup fresh parsley , chopped
• ¼ cup fresh chives , chopped
• 2 cups heavy cream or 2 cups whipping cream
• 1 lb lump crabmeat or 3 (6 ounce) cans crabmeat , drained

Directions:

1. Cook bacon on a large skillet until soft but not crisp.
2. Add butter, melt.
3. Add onions and celery; cook until partially cooked.
4. Add potatoes; cook, stirring frequently until vegetables are tender.
5. Stir in flour; cook, stirring constantly for five minutes.
6. Stir in broth until smooth.
7. Reduce heat and simmer for approximately 20 minutes, stirring occasionally to prevent sticking.
8. Stir in creamed corn and corn, parsley, chives, salt and pepper.
9. Bring just to the boil.
10. Stir in cream and crab; cook until just heated.
11. Serve immediately.

Reviews

[OutOfThyme]

Amazing chowder with loads of flavor and so creamy and delicious. The corn is a nice addition and combines perfectly with the crab. This one is going right into my favorites for safe keeping!

[Bev]

Incredible Chowder! My husband and I recently went out to supper at a fine restaurant and I ordered the crab chowder. Between the two of us, we were unable to finish it. Neither of us liked it. We should have stayed home and enjoyed this wonderful recipe instead of spending so much money on an evening out!! This is a fantastic recipe! I halved it for the two of us, altered the amounts of chives and parsley because I used dried and also used 1 pound of Phillips lump crabmeat. I am thinking of contacting the restaurant we where we dined and telling them they are using the wrong recipe!! Thanks so much, Molly!! With this recipe, I feel I have been given a real gift!! I know I will be using this often.