Crab & Corn Chowder
This chowder is hearty enough to stand alone as the main star at the dinner table- but if you’re feeling extra indulgent, serve some crispy garlic bread on the side.


  • 2full

    Baking Potatoespeeled and diced into ½ inch cubes

  • 4tbsp


  • 1


  • 1


  • 12oz

    Frozen Corn

  • 1/3cup


  • 2cups

    Whole Milk

  • 2cups

    Chicken Broth

  • 1tsp

    Dried Tarragon

  • 2tbsp

    Old Bay Seasoning

  • 16oz

    Lump Crab Meat

  • Salt

  • Black Pepper
  1. Bring 3 quarts of heavily salted water to a boil.
  2. Add potatoes and simmer for 10 minutes, or until tender. Drain and set potatoes aside.
  3. Melt butter in a large pot over medium heat, then add onions and carrots. Cook until softened.
  4. Add corn and cook for one minute.
  5. Stir in flour and mix until well incorporated. Cook until the flour is absorbed and lightly browned.
  6. Slowly pour in the milk, stirring constantly to prevent any lumps.
  7. Add tarragon, Old Bay seasoning and cooked potatoes, then simmer for 20 minutes, or until thickened.
  8. Add crab and cook for another 5 minutes.
  9. Season with salt and pepper to taste.