Ingredients:

  • ½ cup (1 stick/113g) Unsalted Butter
  • 1 medium Yellow Onion, finely diced (about 1 cup)
  • 2 (10.75 ounce/305g each) cans Cream of Mushroom Soup
  • 2 cups (473ml) Whole Milk
  • 2 cups (473ml) Half & Half
  • 1 teaspoon Crab Boil seasoning (like Old Bay, adjust to taste)
  • 1 (15 ounce/425g) can Corn, drained
  • 1 pound (454g) Cooked Crab Meat, picked over for shells
  • 1 bunch Green Onions, thinly sliced, for garnish

Instructions:

  1. Melt butter in a large stockpot over medium heat. Add diced onion and sauté until softened and translucent, about 5-7 minutes.
  2. Stir in the cream of mushroom soup, whole milk, half & half, and crab boil seasoning. Whisk until smooth and well combined.
  3. Bring the mixture to a gentle boil, stirring occasionally to prevent scorching.
  4. Once boiling, reduce the heat to low and simmer for 20 minutes, stirring occasionally.
  5. Gently stir in the drained corn and crab meat.
  6. Turn off the heat and let the chowder stand for 20 minutes. This allows the flavors to meld and deepen.
  7. Ladle into bowls and garnish with sliced green onions.