Crab Corn Chowder

The weather has been straight crazy around here… going from almost 80° to 31° overnight! So when it dipped, we needed something warm and hearty to fill our bellies. Thick and delectable crab corn chowder and pepper jack grilled cheese sandwiches did the trick!



3 large golden potatoes – cubed

2 Medium carrots – chopped

2 Tablespoons Oil

4 Tablespoons Unsalted Butter

1/4 Cup All Purpose Flour

4 Cups Whole Milk

2 Cups Frozen Corn

16 ounces Super-lump Crab Meat

1 teaspoon Old Bay Seasoning

*Sea salt (I used smoked sea salt, but regular is fine)/Pepper/onion salt – to taste

To garnish:

Chopped Fresh Parsley and diced green onion

Lemons – cut into wedges



In large pot, sauté carrots and potatoes in oil over medium/high heat until tender. (approx. 10 minutes)

Reduce heat to medium. Add butter and melt. Slow stir in flour while stirring. Cook 1-2 minutes or until flour is lightly browned

Add milk, corn, crab, Old Bay seasoning

Simmer for 15-20 minutes while stirring occasionally. Once chowder reaches desired thickness, season with onion salt, pepper and smoked sea salt to taste

Serve with lemon wedges, diced green onions and fresh parsley


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