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Corn and Crab Chowder
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

  • 20m

    Cook Time

  • 221

    Calories

  • 13

    Ingredients

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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

  • 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.

Nutrition information (per Serving)

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