A Taste of Kingsmill: Corn and Crab Chowder
A hearty, comforting and irresistibly decadent winter meal.Kingsmill Resort,
Looking for ways to stay warm and cozy on even the coldest of winter days? A hearty, comforting and irresistibly decadent meal full of flavor is just what you need. Eagles' Chef Kingston steamy Corn and Crab Chowder is the perfect example of how you don't have to dine out at a fancy restaurant to enjoy a meal as delicious as this.
What You'll Need
- 8 Ounces and 6 Tablespoons Butter
- 2 2/3 Cups Flour
- 8 Ounces Diced Onion
- 8 Ounces Diced Celery
- 12 Ounces Cut Corn
- 1 Teaspoon Chopped Garlic
- 1 1/2 Diced Potatoes
- 1/2 Cup Diced Country Ham
- 2 Quarts Water
- Crab base according to package directions
- 3-4 Cups Heavy Cream
- Kosher Salt
- White Pepper
How to Prepare
Melt 8 ounces of butter. Add 2 cups flour and cook to make roux. In a separate pot, melt 6 tablespoons of butter and sauté onions, celery, corn and garlic, until onions are translucent. Add 2/3 cup flour and cook slightly. Add 2 quarts of water and crab base. Bring to a light boil and add roux. Reduce to a simmer and season to taste with kosher salt and white pepper. Cook potatoes separately until tender and add to pot. Add ham. Add heavy cream until the chowder is the desired consistency.
Note, this classic Corn and Crab Chowder recipe will make a full gallon of chowder, so plan to invite your friends and family for dinner or refrigerate overnight.
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