Crab and Corn Chowder

Crab and Corn Chowder

Crab and Corn Chowder


Serves 8

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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