Crab and Corn Chowder

Ingredients

• For the chowder
• 4 cups whole milk
• 12 ounces evaporated milk
• 2 cups water
• 2 leeks, whites only, thinly sliced
• 1 cup celery, chopped
• 2 cups Yukon gold potatoes, diced
• 1/2 cup Hatch peppers, mild and finely diced
• 6 tablespoons All-purpose flour
• 6 tablespoons Water
• 3 cups Fresh corn kernels, thinly cut from the cob then grate cob on fine grate of a box grater, reserving the "milk" and the cobs
• 8 tablespoons Unsalted butter
• 1 pound Fresh, jumbo lump blue crab meat (do not use pasteurized crab)
• 1 tablespoon Kosher salt
• 1 teaspoon White pepper
• For the garnish
• 2 cups Oyster crackers
• 1\4 cups Unsalted butter, melted
• 2 tablespoons Dry crab boil, such as Zatarain's
• 2 tablespoons Parsley, chopped

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