Corn and Crab Chowder

 chaznbec
5
(2) 2 Reviews
Prep Time
0
min.
Total Time
30
min.
Servings

4 servings

What You Need

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Make It

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  • 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

Ratings & Reviews

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  • eddymie | Tue, Mar 3 2009 4:05 PM

    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.

  • smartcutelady | Tue, Sep 28 2004 5:15 PM

    Delicious with sauteed onion.

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