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Corn & Crab Chowder

Corn & Crab Chowder

Servings: 4



  • 4 oz. butter
  • 1 onion, diced
  • 1 stalk celery, diced
  • 2 (15 oz.) cans Glory Foods Skillet Corn
  • 1/2 cup water
  • 1 tsp. thyme
  • 1 tbs. garlic, minced
  • 2 bay leaves
  • 1/2 tsp. cayenne pepper
  • 1 1/2 cups heavy cream
  • 1 lb. lump crab meat
  • salt & pepper to taste


Directions:

  1. In a heavy pot, melt butter over low heat.
  2. Add onion and celery while stirring consistently. Once onions and celery are translucent, add Glory Foods Skillet Corn and water; continue to stir until skillet corn is heated through.
  3. Stir in cream, thyme, bay leaves and cayenne pepper and bring to a simmer. Reduce to a desired consistency.
  4. Add crabmeat and heat through. Remove bay leaves before serving.

Recipe by Lucius and Martine Johnson, owners of Bite Your Tounge Cajun Restaurant in Charlotte, NC



Notes: