Crab and Corn Chowder by Don Morrison's Chowder House

Recipe by Dee Coonhound
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs
SERVES: 10
YIELD: 1 gal.
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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