Crab and Corn Chowder
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 onion, small dice
  • 1 cup of yukon gold potatoes, peeled and finely diced
  • 3 ears of corn, shucked (about 2 cups frozen corn)
  • ½ lb lump crab meat
  • 4 cups whole milk
  • pinch of cayenne pepper
  • ½ cup heavy cream
  • salt
  • pepper
  • chives, sliced thinly
  1. Heat the butter in a stock pot over medium heat. Add the onions and a pinch of salt, and sautée until they begin to soften.
  2. Sprinkle with flour and stir until the flour is well incorporated. Cook for 1-2 minutes .
  3. Add the corn and potatoes. Begin adding the milk, little by little, and stirring well between each addition. Simmer over low heat until the soup thickens and the potatoes are fork tender.
  4. Add the cream, cayenne pepper, and season to taste with salt and pepper.
  5. Immediately before serving, add crab to warm through and serve.
  6. Garnish with chives.
Recipe by The Taste Edit at