Corn and Crab Chowder

Preparation info

  • Difficulty


  • Yield:

    4 to 6


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 5 tablespoons butter
  • 5 tablespoons flour
  • 2 cups Chicken Stock
  • cups milk
  • ¼ cup finely chopped onion
  • ¾ cup picked-over fresh or frozen crabmeat (about 6 ounces)
  • cups corn kernels (cut from 3 ears cooked corn)
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • teaspoon cayenne pepper
  • ½ cup heavy cream


  1. Melt 4 tablespoons butter in a saucepan. Add the flour, stirring with a wire whisk until blended.
  2. Add the stock and milk, stirring rapidly with the whisk. Cook, stirring frequently, about 10 minutes.
  3. Meanwhile, melt the remaining 1 tablespoon butter in another saucepan and add the onion. Cook until wilted. Add the crabmeat, corn, salt, pepper, and cayenne. Cook briefly and add to the cream sauce. Add the cream and bring to the boil. Simmer gently about 5 minutes.