Recipe by Dee Coonhound
Don Morrison's Crab and Corn Chowder from Morrison's Chowder House in Freeport, Maine. I haven't tried this yet (just saw it on our local TV.), but I love REAL old fashion chowdas' as I grew up eating my grandmother's many different types. Hope you love it as much as I'm sure I will.
Top Review by Sandy Clan
Made this for Father's Day. Missed that the potatoes were supposed to be precooked. Luckily I had cut them very small. I put the Chowder on low for an hour, so it didn't boil, but the potatoes cooked. Next time I will pre-cook the potatoes. I all loved this chowder. Will make again!
- 4 ounces butter (1 stick)
- 1 large onion (diced fine)
- 5 cups potatoes, cubed and cooked about 4 large potatoes
- 1 cup half-and-half
- 1 cup evaporated milk
- 1 cup clam broth
- 2 (16 ounce) cans canned whole kernel corn (drained but save the juice)
- 1 (16 ounce) can creamed corn
- 2 teaspoons Old Bay Seasoning
- 1 1⁄2 lbs fresh crabmeat, hand picked Maine Crab meat
Directions See How It's Made
- Preheat 6-quart soup pot on medium-high heat with butter.
- Add onions, whole corn, and half the crabmeat. Cook until onions are clear. Add Old Bay seasoning and cook 3 more minutes.
- Add clam broth, liquid from corn, and creamed corn. Bring to boil and add evaporated milk and half-and-half; slowly bring chowder to a low simmer being careful not to boil. Add potatoes. Add the remainder of the crabmeat the next day, just before serving the chowder.
- Cool chowder in refrigerator overnight and serve the following day. All chowders are always best if made the day before. Enjoy!