Crab and Corn Chowder

By jonil

Make this chowder the day before, for best results

Ingredients

• 4 ozs. Butter
• 1 Large Onion, diced fine
• 4 Large Potatoes, cubed and cooked
• 1 cup 1/2 and 1/2
• 1 cup Evap. Milk
• 1 cup Clam Broth
• 2 cans Whole Kernel Corn (drained, but save the juice(
• 1 can Creamed Corn
• 2 tsp. Old Bay Seasoning
• 1 1/2 # Fresh, hand-picked Maine Crabmeat

Details

Servings 6

Preparation

Step 1

1) Preheat 6 Quart soup pon on med high heat w/butter

2) Add onions, whole corn, and 1/2 the crabmeat.
Cook until onions are clear.
Add Old Bay Seasoning anc cook 3 more minutes.

3) Add clam broth, liquid from corn and creamed corn.
Bring to boil and add evap. milk and 1/2 and 1/2.
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.

4) Cool Chowder in refrigerator overnight and serve the
following day.

All chowders are always best if made the day before.