Corn And Crab Chowder

By acampman

Ingredients

• 5 tbsp. butter
• 5 tbsp. flour
• 2 C. chicken stock
• 2 1/2 C. milk
• 1/4 C. finely chopped onion
• 3/4 C. picked-over fresh or frozen crabmeat (about 6 oz)
• 1 1/2 C. corn kernels (cut from 3 ears cooked corn)
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/8 tsp. cayenne pepper
• 1/2 C. heavy cream

Details

Servings 4

Preparation

Step 1

Melt 4 tablespoons butter in a saucepan.
Add the flour, stirring with a wire whisk until blended.
Add the stock and milk, stirring rapidly with the whisk.
Cook, stirring frequently, about 10 minutes.
Meanwhile, melt the remaining 1 tablespoon butter in another saucepan and add the onion.
Cook until wilted.
Add the crabmeat, corn, salt, pepper, and cayenne.
Cook briefly and add to the cream sauce.
Add the cream and bring to the boil.
Simmer gently about 5 minutes.