Crab and Corn Chowder by Don Morrison's Chowder House
- Ready In:
- 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
- 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!
Questions & Replies
Got a question? Share it with the community!
This recipe sounded so good to me I just had to try it. I showed it to my DH and he said, Make it, Make it! So I did, and I am so glad I did, it was excellent! Creamy and a good mix of flavors. Nothing overpowered the delicious taste of the crab. My DH can't wait for me to make it again so he can bring the leftovers to work. Thank you!