Showcase summer's sweet corn in this rich and creamy chowder. Photo credit: Ali Ebright from Gimme Some Oven.
15m
PREP TIME
20m
COOK TIME
221
CALORIES
13
INGREDIENTS
Showcase summer's sweet corn in this rich and creamy chowder. Photo credit: Ali Ebright from Gimme Some Oven.
15m
PREP TIME
20m
COOK TIME
221
CALORIES
13
INGREDIENTS
Ingredients 10 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 celery ribs, chopped (about 1 cup)
- 1/2 cup chopped red bell pepper
- 4 teaspoons OLD BAY® Seasoning
- 1 McCormick® Bay Leaves
- 1/4 cup flour
- 1 quart (4 cups) whole milk
- 2 cups chicken broth
- 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.
- 2 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.
NUTRITION INFORMATION
(per Serving)
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.
- 2 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.
TIPS AND TRICKS
For thicker chowder, substitute half-and-half for the milk.
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