4.5
2 ratings

Palm Beach Crab & Corn Chowder Recipe

Crab & Corn Chowder

Ryan Artim, executive chef at Temple Orange, located in The Ritz-Carlton, Palm Beach, brings us this recipe for a delicious crab and corn chowder.

Click here to see a recipe for Grilled Corn and Jalapeño Soup with Crab.

Ingredients

  • 4 tablespoons butter
  • 4 cups white onion, diced finely
  • 4 cups celery, diced finely
  • 3/4 cups all-purpose flour
  • 4 cups crab stock
  • 6 cups heavy cream
  • 6 cups whole corn kernels, off the cob
  • 6 cups Idaho potatoes, diced finely
  • 8 ounces crab knuckles, preferably stone crab
  • Salt and pepper, to taste

Directions

Melt the butter in a large pot over medium heat. Add the onions and celery, and cook until translucent. Next, add the flour and stir well. Cook for 5 minutes. Do not allow the flour to brown, as this will change the color and thickness of the final product.

Add the crab stock and heavy cream, and bring to a simmer. Once simmering, add the corn and potatoes. Simmer until the potatoes are cooked through. Remove from heat and mix in the crab. (Do not add the crab if not serving immediately; instead add just before reheating the chowder and serving.)

Taste for seasoning, and add salt and pepper, if needed. Serve.

Nutritional Facts
Servings4
Calories Per Serving2050
Total Fat150g100%
Sugar31gN/A
Saturated91g100%
Cholesterol531mg100%
Protein32g64%
Carbs151g50%
Vitamin A1616µg100%
Vitamin B121µg19%
Vitamin B61mg73%
Vitamin C62mg100%
Vitamin D3µg1%
Vitamin E5mg24%
Vitamin K55µg69%
Calcium385mg38%
Fiber16g66%
Folate (food)220µgN/A
Folate equivalent (total)201µg50%
Folic acid36µgN/A
Iron5mg29%
Magnesium180mg45%
Monounsaturated43gN/A
Niacin (B3)13mg64%
Phosphorus733mg100%
Polyunsaturated7gN/A
Potassium2647mg76%
Riboflavin (B2)1mg59%
Sodium3119mg100%
Thiamin (B1)0.8mg53.7%
Trans0.5gN/A
Zinc4mg25%