I need a corn and crab chowder recipe, anyone know of one?

Crab and Corn Chowder

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This is one great meal--thick, creamy, and rich, with the white of crab and potatoes contrasted with the yellow corn and green celery leaves. It's simple and quick to make, immensely satisfying, and quite spectacular as company food. Serve hot as a meal to 4 people...or as a substantial first course to 8.

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3 Tablespoons butter

1 onion, chopped

2 stalks celery, with leaves, chopped

3-4 Tablespoons flour

4 cups fresh corn (6 ears--but frozen is okay in a pinch)--2 cups pureed til smooth and 2 cups left whole

3 cups chicken stock

2 potatoes, cubed

1 cup heavy cream (or substitute buttermilk)

½ pound backfin crabmeat, picked clean of shells (or use canned backfin--it's excellent for soup)

Garnish: chopped celery leaves

Melt butter and saute onion and celery. Sprinkle with flour and heat, stirring, until bubbly. Stir in pureed corn and stock, bring to a boil, and whisk until thickened. Add the potatoes and simmer 15 minutes until the pototo is tender. When 15 minutes from serving, stir in cream or buttermilk, crab, and corn and season with salt and pepper. Bring just to boil, then lower heat and simmer 5-10 minutes. Ladle into bowls and garnish with chopped celery leaves.

ENJOY!

Corn, Crab, and Chipotle Chowder:

40 min 15 min prep

6-8 servings

4 tablespoons butter

1 onion, diced

1 red pepper, diced

1 stalk celery, diced

2 potatoes, diced

3 garlic cloves, minced

2 chipotle chiles in adobo, seeded and diced

2 cups fresh corn, shucked, get as much milk you can from the cobs

2 lbs lump crabmeat

2 cups clam broth

2 cups cream

salt and pepper

1. Heat butter in a large saucepan add onions, peppers, celery, potatoes, and garlic seasoned with salt and pepper cooking till translucent.

2. Add chipotle peppers, clam juice and corn kernels and cobs.

3. Simmer 15 minutes remove cobs and leave as much broth in pot toss cobs.

4. Add cream simmer 5 more minutes.

5. Add crabmeat to heat and season with salt and pepper to taste.

Here's a good recipe:

CORN CHOWDER

INGREDIENTS:

•1 russet potatoes, peeled and cubed

•1/2 onion, chopped

•1 (15 ounce) can creamed corn

•1/3 cup all-purpose flour

•2 tablespoons butter

•5 slices bacon, diced

•1 (6 ounce) can crab meat, drained

•1 1/2 cups milk

•1 cube chicken bouillon

•salt and pepper to taste

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DIRECTIONS:

Wrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside.

In a saute pan, cook bacon over medium heat until heated through, and add chopped onions. Cook and stir until onions are clear. Stir in crab meat and parsley flakes. Set aside.

Meanwhile, melt butter in a large stock pot over low heat. Whisk in flour until mixture becomes creamy and takes on an eggshell color. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken bouillon in milk; when the floor mixture is crumbly, slowly whisk in the milk. Mix well in order to eliminate all lumps.

When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn. Season with salt and pepper to taste, and simmer for 10 minutes.

Here you go.. .Enjoy!

INGREDIENTS

1 russet potatoes, peeled and cubed

1/2 onion, chopped

1 (15 ounce) can creamed corn

1/3 cup all-purpose flour

2 tablespoons butter

5 slices bacon, diced

1 (6 ounce) can crab meat, drained

1 1/2 cups milk

1/4 cup dry white wine (optional)

1 cube chicken bouillon

salt and pepper to taste

DIRECTIONS

Wrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside.

In a saute pan, cook bacon over medium heat until heated through, and add chopped onions. Cook and stir until onions are clear. Stir in crab meat and parsley flakes. Set aside.

Meanwhile, melt butter in a large stock pot over low heat. Whisk in flour until mixture becomes creamy and takes on a eggshell color. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken bouillon in milk; when the floor mixture is crumbly, slowly whisk in the milk. Mix well in order to eliminate all lumps.

When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn. Season with salt and pepper to taste, and simmer for 10 minutes.

For a creamy curry variation add 2 tablespoons curry powder after adding the wine to the flour mixture, and substitute cooked, cubed chicken for the bacon

1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream

2 tablespoons butter

2 all-purpose potatoes, peeled and diced

2 ribs celery, chopped

1 medium yellow onion, chopped

1 small red bell pepper, seeded and diced

1 bay leaf, fresh or dried

Salt and freshly ground black pepper

1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market

3 tablespoons all-purpose flour

2 cups vegetable or chicken stock or broth

1 quart whole milk

3 cups corn kernels, scraped fresh from the cob or, frozen kernels

8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters

4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional

Toppings:

Oyster crackers

Hot cayenne pepper sauce

Sliced scallions

Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.

I had the crabs once in the service and used disenfectant spray. Only had to use it once and then took a shower.