Palm Beach Crab & Corn Chowder Recipe

4.5 from 2 ratings

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.

Servings

servings

Ingredients

4 tablespoon butter
4 cup white onion, diced finely
4 cup celery, diced finely
3/4 cup all-purpose flour
4 cup crab stock
6 cup heavy cream
6 cup whole corn kernels, off the cob
6 cup idaho potatoes, diced finely
8 ounce 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.