• Remove the uncooked corn kernels from the cob and set aside. Add the cleaned cobs to a stock pot and add milk, water, and salt. Bring to a boil.  Reduce to a simmer and cook for 15-25 minutes.  Remove the cobs and discard.
  • Make a roux by melting the butter and stirring in flour until combined. Cook for 2-4 minutes until the mixture is cooked through but not dark in color.
  • Whisk small amounts of roux into the hot stock until all incorporated and the stock becomes silky smooth. Season with salt and pepper and let simmer.
  • In a skillet over medium-high heat, melt a small amount of butter. Once the butter has melted, add the corn and sauté until tender and cooked. Season with salt and pepper.
  • Drain the crab meat and chop the parsley. Stir in the corn, crab, and parsley and simmer for 4-8 minutes. Serve hot.
  • For a smoother consistency, blend the soup.

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