Corn and Crab Chowder


1 red pepper
1 green pepper
1 small jalepeno pepper
1 stalk celery, chopped
1 yellow onion
1/2 tbsp garlic, minced
1/4 lb butter
1/2 cup all purpose flour
2 lbs frozen corn
1 quart clam juice
2 quarts water
1 lb crab claw meat
2 cups half & half
1 cup heavy cream
to taste lime juice
to taste salt & pepper
as needed cornstarch slurry


To make the base:

Sauté all the vegetables (except corn) in the Butter. Add the Flour and cook for a minute (scrape the bottom of the pot!!!) Add clam juice, Water and Simmer for 20 minutes and remove from heat, Add Corn and Crab, cool and store.

For service:

Combine base and dairy products. Bring the soup to a simmer, season to taste and thicken if necessary.

Note: This soup should have a “slow burn” and be relatively thick. The Lime juice is used to keep it from being too flat and/or heavy.

Corner Kitchen is proud to be part of Asheville's vibrant food scene and...don't forget that parking is free in the village (and very abundant during dinner service)!

Appalachian Sustainable Agriculture Project
Asheville Independent Restaurants Association


3 Boston Way
Historic Biltmore Village
Asheville, NC 28803
(828) 274-2439
Open Daily
Brunch: 9:30 - 2:30
Dinner: 5pm until...

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