Crab and Corn Chowder by Don Morrison's Chowder House |
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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 5 |
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Don Morrison's Crab and Corn Chowder from Morrison's Chowder House in Freeport, Maine. I haven't tried this yet (just saw it on our local TV.), but I love REAL old fashion chowdas' as I grew up eating my grandmother's many different types. Hope you love it as much as I'm sure I will. Ingredients:
4 ounces butter (1 stick) |
1 large onion (diced fine) |
5 cups potatoes, cubed and cooked about 4 large potatoes |
1 cup half-and-half |
1 cup evaporated milk |
1 cup clam broth |
2 (16 ounce) cans canned whole kernel corn (drained but save the juice) |
1 (16 ounce) can creamed corn |
2 teaspoons old bay seasoning |
1 1/2 lbs fresh crabmeat, hand picked maine crab meat |
Directions:
1. Preheat 6-quart soup pot on medium-high heat with butter.
2. Add onions, whole corn, and half the crabmeat. 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 boil and add evaporated milk and half-and-half; 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. Enjoy!
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