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Corn and Crab Chowder
Corn and Crab Chowder

Corn and Crab Chowder

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 tablespoon vegetable oil or extra-virgin olive oil
2 tablespoons butter
2 all-purpose potatoes, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 tablespoon Old Bay seasoning blend, (found near seafood dept or in spice isle in your market)
2 tablespoons all-purpose flour
2 cups vegetable or chicken stock or broth
1 quart whole milk
3 cups corn kernels, scraped fresh from the cob or, frozen kernels
8 ounces cooked, lump crab meat
4 small bread bowls, hollowed out, preferably sour dough
Oyster crackers
Hot cayenne pepper sauce
Sliced scallions
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Let's Make It
Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add then to the pot: potatoes, celery, onion and red bell pepper. Add bay leaf to the pot. Season vegetables with salt, pepper and Old Bay seasoning.
Saute veggies 5 minutes, and then sprinkle in flour. Cook flour for 2 minutes stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup to a bubble. Add corn and crab meat and simmer soup 5 minutes.
Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions. (any or all optional).
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