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Corn and Crab Chowder

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 30 min
Category: Soups/Chilis Sub Category: Chowders

what you need
  • 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
  • Toppings:
  • Oyster crackers
  • Hot cayenne pepper sauce
  • Sliced scallions
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).
Yield: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes

Recipe courtesy Food Network: 30 Minute Meals with Rachael Ray
Average Rating  (2)
Rated  by eddymie on 3/3/2009 This meal was awesome!! And I'm a PICKY eater. I accidentally used canned creamed corn instead of regular canned corn, but it was superb nonetheless. I would definitely make this meal again.
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