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.

Ingredients

  • 2full


    Baking Potatoespeeled and diced into ½ inch cubes

  • 4tbsp


    Butter

  • 1


    Onionchopped

  • 1


    Carrotdiced

  • 12oz


    Frozen Corn

  • 1/3cup


    Flour

  • 2cups


    Whole Milk

  • 2cups


    Chicken Broth

  • 1tsp


    Dried Tarragon

  • 2tbsp


    Old Bay Seasoning

  • 16oz


    Lump Crab Meat



  • Salt



  • Black Pepper
Instructions
  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.