Be sure to use white corn—it's sweeter.
Bon AppétitCorn and Crab ChowderBy The Bon Appétit Test KitchenDecember 3, 20074.3(49)Photo by Kana OkadaArrowJump To RecipeSave StorySave this storyPrintBe sure to use white corn—it's sweeter.Recipe notesBack to topTriangleSee Related Recipes and Cooking TipsiconGallery26 Ways to Cook With Crab It works in cakes, it works in chowder, it works in salad. So there's nothing to be crabby about.