soups stews

Corn and Crab Chowder

Showcase summer's sweet corn in this rich and creamy chowder.

Photo credit: Ali Ebright from Gimme Some Oven.

15m
PREP TIME
18m
COOK TIME
221
CALORIES
13
INGREDIENTS

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Ingredients 10 ((1 cup)) Servings

  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 2 medium potatoes peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
  • 1 medium onion chopped (about 1 cup)
  • 2 ribs celery chopped (about 1 cup)
  • 1/2 cup chopped red bell pepper
  • 4 teaspoons OLD BAY® Classic Seafood Seasoning
  • 1/4 cup flour
  • 1 leaf McCormick®Bay Leaves
  • 2 cups chicken broth
  • 1 quart (4 cups) whole milk
  • 3 cups fresh or frozen corn kernels
  • 8 ounces lump crabmeat

INSTRUCTIONS

  • 1 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 and discard bay leaf.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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