Corn & Crab Chowder

Recipe Provided By: Mike Truss of Craft Kitchen

1 gallon yield


1 pound of pasteurized crab meat

1//2 pound smokey bacon (diced)

1 large sweet onion (diced)

1 head of celery (diced)

1 leek (diced)

4 large potatoes (diced)

8 ears of corn (cut off the cob)

2 quarts of vegetable stock

1 teaspoon of turmeric

1 tablespoon old bay seasoning

1/2 pound butter

1/2 pound of flour

Salt & pepper to taste


On medium heat add bacon and tender for 5 minutes.

Add onions, leeks and celery.

Sweat ingredients on medium for 6-8 minutes.

Add all ingredients (except flour & butter) and bring to a boil.

In a separate saute pan make a roux with the flour and butter.

Melt the butter first and whisk in the flour.

Cook on low heat for 6 minutes.

Once the chowder is boiling add the roux slowly with a whisk.

Salt and pepper to taste

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