How to make it

  • Preheat a 6-quart soup pot on medium heat with butter.
  • Add onions, whole corn, and half of the crabmeat. Cook until onions are clear. Add Old Bay seasoning and Cook 3 minutes longer.
  • 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.
  • Cool chowder in refrigerator overnight and serve the following day - if you can wait that long. All chowders are always best if made the day before...
The Onion!   Close
No Longer a Lonely Onion!   Close
The Crab to Be Shucked!   Close
The Ingredients   Close
Getting Started =D   Close
Finalie!   Close

Reviews & Comments 4

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  • kawa11desho 10 years ago
    I literally started salivating, just reading this. I can't wait to try this one! Do you know if it works out ok to substitute skim milk?

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    " It was excellent "
    bluewaterandsand ate it and said...
    I love chowder and this recipe sounds wonderful to me.I may just try it on Sunday.
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  • shandy 11 years ago
    Hi, it definitely is hearty enough for the main course. I served it with a loaf of Tuscan bread. Loaf of French bread, warmed with butter mixed with a little garlic and chives is delish too. I also served with a side of salad. Kept it light. The chowder can get VERY thick after warming up for the second time. Hope this helps :D
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  • dandelion 11 years ago
    What would you serve this chowder with? It seems hearty enough to serve as a main course.
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