Start by preparing your ingredients for the Creamy White Crab Chili. Dice the white onion, jalapeños, and bell peppers into small pieces, and chop the fresh parsley. If using fresh corn, carefully shave the kernels off the cob. Rinse the pinto and cannellini beans, ensuring they are free from any liquid, and set all ingredients aside to streamline the cooking process.

In an 8-quart Dutch oven, melt 2 tablespoons of butter over medium heat until it’s bubbly. Add the diced onions, jalapeños, bell peppers, and corn, then sauté for about 5-7 minutes until the vegetables are softened and fragrant.

Once the vegetables are softened, pour in 1/4 cup of dry sherry and a splash of Worcestershire sauce. Use a wooden spoon to scrape up any flavorful bits stuck at the bottom of the pot, allowing them to incorporate into the mixture. Let it simmer for approximately 2 minutes until the alcohol has evaporated.

Lower the heat slightly and sprinkle in 1 teaspoon of dry mustard and 1 tablespoon of Old Bay seasoning. Gradually stir in 1 cup of half & half and 1 cup of heavy cream, heating just until warmed through but not boiling.

In a small bowl, whisk 2 tablespoons of cornstarch with 1/4 cup of cold water to create a slurry. Slowly pour this mixture into the simmering chili base while continuously stirring until the chili thickens to your desired consistency.

Gently fold in the rinsed pinto beans, cannellini beans, and 1 pound of fresh crabmeat into the thickened chili. Increase the heat slightly and let everything heat through for about 5 minutes.

Once everything is heated through, ladle the creamy white crab chili into warm bowls. Top each serving with shredded cheddar cheese, diced tomatoes, extra jalapeños, scallions, and a sprinkle of fresh parsley.