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 cu

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TAGS: Food & Drink