Begin by prepping all your ingredients for the Creamy White Crab Chili. Dice the white onion, bell peppers, and jalapeños, and chop the fresh parsley. If using fresh corn, shave the kernels off the cob. Rinse and drain the canned cannellini and pinto beans, and set everything aside for easy access as you cook.

In an 8-quart Dutch oven, melt 2 tablespoons of butter over medium-low heat. Once melted, add the diced onions, jalapeños, bell peppers, and corn. Sauté the mixture, stirring occasionally, until the vegetables soften and the onions become translucent, about 5-7 minutes.

Once the vegetables are softened, pour in ¼ cup of dry sherry and 1 tablespoon of Worcestershire sauce. Stir well, scraping up any brown bits from the bottom of the pot, and allow to simmer for 2 minutes.

Next, sprinkle in 1 teaspoon of dry mustard and 2 teaspoons of Old Bay seasoning, stirring until fully integrated. Slowly pour in 1 cup of half & half and 1 cup of heavy cream, mixing gently to combine. Heat the mixture over medium-low heat until warmed.

In a small bowl, whisk together 3 tablespoons of corn starch with ½ cup of cold water until smooth. Gradually add this slurry to the creamy base in your pot, stirring frequently as the chili thickens. Continue cooking for about 3-5 minutes.

Gently fold in the prepared kidney beans and 1 pound of fresh crabmeat, stirring until just combined. Allow the Creamy White Crab Chili to heat through for about 3-4 minutes.

Remove the pot from heat and ladle the Creamy White Crab Chili into bowls. Top with shredded cheddar cheese, diced tomatoes, sliced jalapeños, scallions, and chopped parsley.