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

Preparation info

Yield:
4 to 6
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Corn and Crab Chowder

Ingredients

Method

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