Corn and Crab Recipe by Patti Woodman D’Alelio
Bessie wasn’t always certain what Chubby might bring home. Sometimes creativity was called for. Here’s a favored solution to what can be done with that bucket of Jonah crabs your husband just lugged into the kitchen.
Crab Corn Chowder Ingredients
6 tablespoons unsalted butter, divided
1 small onion, finely diced
3 medium potatoes, peeled and diced
6 6-ounce cans lump crabmeat, picked over for shells
4 cups corn, fresh, frozen, or canned
4 cups half-and-half
Salt and pepper to taste
Corn and Crab Chowder Directions
Melt 3 tablespoons butter in a saucepan. Add the onion and sauté until soft, about 5 minutes. Add the potatoes and enough water to cover, and simmer until tender. Add the crabmeat, corn, and half-and-half to the pot and simmer about 5 minutes, stirring occasionally. Add the remaining butter and salt and pepper, to taste. Serves 6.
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