Print

Crab Corn Chowder

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 4 servings 1x
  • Category: Soup

Description

An easy to prepare, hearty seafood chowder, chocked full of yummy vegetables.


Scale

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 potatoes, peeled and diced
  • 2 ribs celery, chopped
  • 1 medium yellow onion, chopped
  • 1 small red bell pepper, diced
  • 1 bay leaf
  • Salt & pepper, to taste
  • 1 tablespoon Old Bay seasoning blend
  • Dash cayenne (optional)
  • 3 tablespoons all-purpose flour
  • 2 cups vegetable or chicken stock
  • 1 quart whole milk
  • 3 cups corn kernels, cut from the cob or, frozen
  • 8 ounces cooked lump crab meat

Instructions

  1. In a Dutch oven, heat oil and butter over medium heat
  2. Add diced potatoes, cook for a few minutes before adding the chopped celery, stirring occasionally, a flat bottomed wooden spoon is perfect for this
  3. Continue adding vegetables, cooking and stirring for a few minutes between additions
  4. Add bay leaf and season with salt, black pepper, Old Bay, and cayenne if you’re using it
  5. Saute veggies 5 minutes, then sprinkle in flour
  6. Cook for two minutes, stirring constantly
  7. Slowly add broth and milk, stirring to combine
  8. Heat soup until just beginning to boil, add the corn and crab
  9. Reduce heat and simmer for five minutes
  10. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes
  11. Remove the bay leaf, and you’re ready to serve; smacznego!