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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).
Notes
Yield: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes

Recipe courtesy Food Network: 30 Minute Meals with Rachael Ray
Episode#TM1C23
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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