This recipe was on one of our local (Portland ME) evening shows “207”. I made it Sunday and we had it last night for supper… yummie… Wanted to share it with fellow foodies.
Don Morrison’s Crab and Corn Chowder
4 oz. Butter
1 ea. Large Onion (diced fine)
4 ea. Large Potatoes (cubed and cooked)
1 cup 1/2 & 1/2
1 cup Evap. Milk
1 cup Clam Broth (we omitted this- did not have fresh and do not care for bottled)
2 cans Canned Whole Kernel corn (Drained but save the Juice) (used Niblits mmmmm)
1 can Creamed Corn
2 tsp Old Bay Seasoning
1 1/2 pounds Fresh, hand picked Maine Crabmeat
Step 1: Preheat 6-quart soup pot on med high heat with butter.
Step 2: Add onions, whole Corn, and half the crabmeat. Cook until onions are clear. Add Old bay seasoning and Cook 3 more minutes.
Step 3: Add Clam broth, liquid from corn, and creamed corn. Bring to boil and add evap. milk and 1/2 & 1/2 and 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.
Step 4: Cool chowder in refrigerator overnight and serve the following day. All chowders are always best if made the day before. Enjoy!