Crab Chowder

This recipe started as a potato chowder from a Girl Scout fundraiser cook book.  

A few changes made a delicious crab chowder!

Ingredients:
6 cups potatoes (6-8 small white, diced)
1 cup celery (about 3 stalks, diced)
1 cup onion (diced)
1 can creamed style corn (or 1 1/2 cups whole kernel sweet corn if creamed style is not available)
2 T. chives
2 T. flour
1/2 tsp. each of salt & pepper
4 cups water (for thicker chowder, use 3)
4 cups milk (whole is best)
4 cubes chicken bouillon
1 16 oz. container of sour cream
1 T. Old Bay or other seafood seasoning
1 16 oz. can of lump crab meat

Pots & Pans:
1 large stock pot
1 large mixing bowl

Prepare all ingredients before beginning.  In the large stock pot, combine water, salt, pepper, bouillon cubes, potatoes, celery, onion, and creamed corn.  Bring to boil, reduce heat, cover and continue to cook until potatoes are tender.  At this point, wisk in 2 cups of the milk.  Then add the crab meat and Old Bay.  Continue to simmer for about 5 minutes.

While the pot is simmering, mix the sour cream, chives and flour in the large mixing bowl.  Gradually stir in the remaining 2 cups of milk to this bowl.  Use a ladle to pour about 1/3 of the hot potato mixture into the large mixing bowl and stir this until well blended.  Gradually, return contents of large mixing bowl to the stock pot while stirring continually.  Remove from heat and let sit for 5 minutes to thicken, stirring occasionally.

Serve in soup bowls garnished with a sprig of parsley or celery leaf.  Salt, pepper and Old Bay to taste.