This Creamy Crab and Corn Chowder brings all of the flavors of the Florida Coast to you in a warm, comforting dish.
Pour the chicken broth into a 4 quart or larger stock pot or dutch oven and add the butter.
Set the heat to medium and allow the butter to melt while stirring it into the chicken broth.
Once the butter is melted, add in the spinach, corn, carrots, green onion, minced garlic, garlic salt, old bay spice, onion powder, and ground black pepper.
Stir all ingredients and place the lid on the pot. Allow to cook on medium high heat for 15 minutes or until the vegetables are cooked and tender.
Place the crab into a a mixing bowl (I used imitation crab) and use a biscuit cutter to chop the crab into small pieces. If you're using real crab be sure to remove any pieces of shell that might be in the meat.
Add the chopped crab to the stock pot with the other ingredients and cook an additional 10 minutes.
Turn the heat to medium low and add 3 cups of milk and the heavy cream. Stir the milk and cream into the other ingredients.
In a mixing cup, combine 1 cup milk with 3 tablespoons of all purpose flour and whisk together until smooth.
Stir the milk and flour mixture into the ingredients in the stock pot and continue stirring until the contents thicken.
Remove from the heat and serve immediately or keep the heat on simmer until ready to serve.
I used imitation crab for this recipe because nothing else was available in the region where I live. If you have access to fresh cooked crab, I suggest using that over imitation, although the imitation crab did give this recipe a wonderful flavor, the real deal is always going to be better.