Palm Beach Crab and Corn Chowder - Northern Michigan's News Leader

Palm Beach Crab and Corn Chowder

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4 cups White onion (small dice)
4 cups Celery (small dice)
4 cups Crab stock
6 cups Whole corn kernels
6 cups Idaho potatoes (small dice)
6 cups Heavy cream
3/4 cups All purpose flour
8 oz. Crab knuckles
4 tbs. Butter
  Salt and pepper to taste
Place a large pot on medium heat and add butter. Add onions, celery, cooking till translucent. Add flour, stirring well, and cook for 5 minutes. Do not brown flour, as this will change the color and thickness of the final product. Add crab stock and heavy cream and bring to a simmer. Once simmering, add the corn and the potatoes. Simmer until the potatoes are cooked through. Remove from heat and mix in the crab. Taste for seasoning; add the salt and pepper if needed.

If not serving immediately, do not add crab. When ready to serve, heat chowder and add crab, again adjusting salt and pepper as needed.