Sheryl's Corn and Crab Chowder Recipe

This hearty chowder is the perfect comfort food for a chilly evening. It combines the sweetness of corn with the delicate flavor of crab meat, all swimming in a creamy broth. It's a satisfying and filling dish that will warm you up from the inside out.

Ingredients

• 1 lb lump crab meat
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups corn kernels
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 2 tbsp flour
• Salt and pepper to taste
• Chopped parsley for garnish

Directions

1. In a large pot, melt the butter over medium heat. Add the diced onion and garlic and sauté until translucent.
2. Sprinkle the flour over the onions and garlic, stirring to combine. Cook for a few minutes to remove the raw flour taste.
3. Slowly pour in the chicken broth, stirring constantly to avoid lumps. Bring to a simmer.
4. Add the corn kernels and crab meat to the pot. Simmer for 10 minutes.
5. Stir in the heavy cream and season with salt and pepper to taste. Let the chowder simmer for another 10 minutes, stirring occasionally.
6. Serve hot, garnished with chopped parsley.
7. Enjoy your creamy and flavorful corn and crab chowder!

Interesting Facts