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Corn and Crab Chowder
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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
Toppings:
Oyster crackers
Hot cayenne pepper sauce
Sliced scallions
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Let's Make It
1
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.
2
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.
3
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).
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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