Corn and Crab Chowder Recipe
A classic corn and crab chowder provides a comforting meal, especially enhanced by grilling the corn.
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Instructions
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Dice salt pork or bacon into ¼-inch cubes. In a heavy pot, slowly render the diced pork or bacon over low heat for 3 to 4 minutes until fat is liquefied, stirring constantly.
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Add chopped onion and cook over medium heat for 4 minutes until translucent. Stir in flour to create a roux, cooking for an additional 3 to 4 minutes without browning.
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Gradually whisk in the stock, ensuring the roux is fully incorporated, and stir until the mixture boils, then add the wine.
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Add potatoes and simmer for 15 minutes, or until easily pierced with a knife.
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While potatoes cook, gently heat half-and-half in a separate saucepan until hot but not boiling.
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Stir in corn and briefly return the chowder to a simmer, then add the crab and the hot half-and-half.
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Season with salt and white pepper to taste, then serve immediately.