Crab And Corn Chowder By Don Morrison's Chowder House

Total Time: 24 hrs Preparation Time: 24 hrs

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

Recipe

• 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!