Name: Crab Corn Chowder
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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

Description

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

Ingredients

Scale

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

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Instructions

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