Crab Corn Chowder
By cftrue
Rate this recipe
5/5
(1 Votes)
Ingredients
- 4 oz butter
- 1 large onion dices
- 4 large potatoes cubed, diced and cooked
- 1 cup half and half
- 1 cup evaporated milk
- 1 cup clam broth
- 2 cans whole kernel corn drained but save juice
- 1 can creamed corn
- 2 tsp Old Bay seasoning
- 1 1/2 pds crab meat
Details
Preparation
Step 1
1. Preheat 6 quart soup pot on medium high heat
2. Add onion, whole corn and half of crab meat. 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 a boil and add evaporated milk and half&half slowly bring to low simmer being careful not to boil. Add potatoes, Add the remainder of the crab meat the next day just before serving the chowder.
4. Cool chowder in the refrigerator overnight and serve the following day. All chowders are best if made the day before
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