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Palm Beach Crab & Corn Chowder

Palm Beach Crab & Corn Chowder

From: Executive chef Ryan Artim, Temple Orange, The Ritz-Carlton Palm Beach, Manalapan, FL. Yield: 4 servings.

4 cups white onion, small dice

4 cups celery, small dice

4 cups crab stock

6 cups whole corn kernels, off the cob

6 cups Idaho potatoes, small dice

6 cups heavy cream

¾ cup all-purpose flour

8 oz. crab knuckles (stone crab, when in season)

4 Tbsp. butter

to taste, salt and pepper

Place a large pot on medium heat and add butter. Add onions and celery, cooking until translucent. Add flour, stirring well, and cook for 5 minutes. Do not brown the flour, as this will change the color and thickness of the final product. Add 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. Taste for seasoning; add salt and pepper if needed.

If not serving immediately, do not add crab. When ready to serve, heat chowder and add crab, again adjusting salt and pepper as needed.

TAGS: Food & Drink