SOUP Chincoteague Clam, Crab & Corn Chowder




Yield 8-10 servings

Need I say more?  It's got all the good stuff: a healthy mixture of sweet blue crab and buttery oysters with softened twice-cooked kernels of golden corn.


2 Tbsp unsalted butter

1 yellow onion, diced

4 cloves garlic, chopped

3 stalks celery, chopped

1 tsp Old Bay seasoning

4 ears corn, cooked and kernels sliced off

2 potatoes, skin on and cubed into a small dice

2 cups corn cooking liquid

2 quarts seafood stock

50 clams, steamed and removed from shells (or just buy pre-packaged)

1 pkg picked crab meat

1 cup milk or half and half

salt and pepper to taste


Courses soup

Recipe by Vie at