The crab is the third main ingredient in this wonderfully thick and flavorful chowder. I was going to buy pre-shucked crab but a 1/2 pound cost more then 1 full pound of legs. Ridiculous I say! So I am going to use the ol kitchen shears to cut the prickly legs down the center and get the meat myself. Takes all of 10 minutes. . .no biggie. =D
The first step is onions, corn and 1/2 of the crab. - -The second half of cooking the chowder.
The finished product! Creamy and full of everything that makes you drool just smelling the wonderful aroma from all the ingredients. The recipe is worth sharing:
Crab and Corn Chowder
1/2 c. butter (1 stick)
1 lrg. onion, finely diced
4 lrg. potatoes, cubed and cooked (I microwave them)
1 c. half and half
1 c. evaporated milk
1 c. clam broth
2 cans canned whole Kernel corn (Drained but save the Juice)
1 can Creamed corn
2 t. Old Bay Seasoning
1 1/2 pounds fresh crabmeat
Preheat a 6-quart soup pot on medium heat with butter.
Add onions, whole corn, and half of the crabmeat. Cook until onions are clear. Add Old Bay seasoning and Cook 3 minutes longer.
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. I usually end up making and serving this all the same night. I know, I am going against my own rules, but what the heck!
Cool chowder in refrigerator overnight and serve the following day - if you can wait that long. All chowders are always best if made the day before...Warm-up is delicious!