Crab and Corn Chowder


Chris Allingham

Staff member
Originally posted by Kevin Taylor in the Recipe Requests Forum on 12/3/30


Here is my fave. Of course fresh corn makes the difference in this one, but in the winter, any type will work!


Crab and Corn Chowder (Soups)

3 tablespoon(s) Butter
1/2 medium Onion(s), chopped
1 Celery, stalk(s)
2 tablespoon(s) Flour
2 cup(s) Corn, fresh
2 cup(s) Chicken stock
1 medium Potato(s), cubed
1/2 pint Heavy cream
1/2 pound Crab meat
Salt and pepper to taste

Chop celery. Puree until smooth 1 cup of the corn.

Melt butter and saute onion and celery.

Sprinkle flour over this mixture and cook until it bubbles.

Add the pureed corn and chicken stock, bring to boil and whisk until thickened.

Add potatoes and simmer for 15 minutes or until potatoes are tender.

15 minutes prior to serving, add the remaining corn, crab meat and cream.

Simmer for 15 minutes and season with salt and pepper.