From: Executive chef Ryan Artim, Temple Orange, The Ritz-Carlton Palm Beach, Manalapan, FL. Yield: 4 servings.

4 cups white onion, small dice

4 cups celery, small dice

4 cups crab stock

6 cups whole corn kernels, off the cob

6 cups Idaho potatoes, small dice

6 cups heavy cream

¾ cup all-purpose flour

8 oz. crab knuckles (stone crab, when in season)

4 Tbsp. butter

to taste, salt and pepper

Place a large pot on medium heat and add butter. Add onions and celery, cooking until translucent. Add flour, stirring well, and cook for 5 minutes. Do not brown the flour, as this will change the color and thickness of the final product. Add crab stock and heavy cream and bring to a simmer. Once simmering, add the corn and potatoes. Simmer until the potatoes are cooked through. Remove from heat and mix in the crab. Taste for seasoning; add salt and pepper if needed.

If not serving immediately, do not add crab. When ready to serve, heat chowder and add crab, again adjusting salt and pepper as needed.