Seafood, Soups and Stews

CRAB AND CORN CHOWDER

  • 3 tablespoons Butter
  • 1/2 medium Onions, chopped
  • 1 Celery, stalks
  • 2 tablespoons Flour
  • 2 cups Corn, fresh
  • 2 cups Chicken stock
  • 1 medium Potatos, 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, bting 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.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

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