Corn and Crab Chowder

Name: Corn and Crab Chowder
Prep time: 15 min
Cook time: 18 min
Yield: 10
Cuisine: Coastal,
Ingredients: 2 tbsps butter; 1 tbsp 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 tsps old bay 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 oz lump crabmeat

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

Servings: 10 ((1 cup))

Ingredients

Step 1
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.