Crab and Corn Chowder by Don Morrison's Chowder House

READY IN: 24hrs
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!

Ingredients Nutrition

Directions

  1. Preheat 6-quart soup pot on medium-high heat with butter.
  2. Add onions, whole corn, and half the crabmeat. Cook until onions are clear. Add Old Bay seasoning and cook 3 more minutes.
  3. 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.
  4. Cool chowder in refrigerator overnight and serve the following day. All chowders are always best if made the day before. Enjoy!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a