Corn and Crab Chowder

Showcase summer's sweet corn in this rich and creamy chowder. Photo credit: Ali Ebright from Gimme Some Oven.

Serves: Makes 10 (1-cup) servings.
15 mins Prep time 20 mins Cook time
15 mins Prep time
20 mins Cook time
  • Heat butter and oil in large saucepan on medium heat. Add potatoes, onion, celery, bell pepper, Old Bay Seasoning and bay leaf; cook and stir 8 minutes or until potatoes are tender. Sprinkle with flour; cook 2 minutes, stirring constantly.

  • Stir in milk and chicken broth. Bring to boil. Add corn and crabmeat. Reduce heat to low; simmer 5 minutes. Remove bay leaf before serving.

Cooking tip

For thicker chowder, substitute half-and-half for the milk.

Nutrition information

(Amount per serving)

  • 221Calories: 221Cholesterol: 44mg
  • Sodium: 541mgProtein: 11g
  • Total Fat: 9gFiber: 3g
  • Carbohydrate: 24g