Corn and Crab Chowder

Name: Corn and Crab Chowder
Yield: Yield: 4 to 6 Servings.
Cuisine: United States
Ingredients: 5 tablespoons butter; 2 cups Chicken Stock; 5 tablespoons flour; ¼ cup finely chopped onion; 2½ cups milk; ¾ cup picked-over fresh or frozen crabmeat (about 6 ounces); ¾ cup picked-over fresh or frozen crabmeat (about 6 ounces); 1½ cups corn kernels (cut from 3 ears cooked corn); 1½ cups corn kernels (cut from 3 ears cooked corn); Freshly ground pepper to taste; Salt to taste, if desired; ½ cup heavy cream; ⅛ teaspoon cayenne pepper

Preparation info

Yield:
4 to 6
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

5 tablespoons butter
5 tablespoons flour
2 cups

Americas
United States
Soup
Spicy

Method

Melt 4 tablespoons butter in a saucepan. Add the flour, stirring with a wire whisk until blended.
Add the stock and milk, stirring rapidly with the whisk. Cook, stirring frequently, about 10 minutes.
Meanwhile, melt the remaining