Corn and Crab Chowder

Name: Corn and Crab Chowder
Prep time: 15 min
Cook time: 20 min
Yield: 10
Cuisine: American,
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 celery ribs, chopped (about 1 cup); 1/2 cup chopped red bell pepper; 4 tsps 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 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

20m

COOK TIME

221

CALORIES

13

INGREDIENTS

Servings: 10

Ingredients

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

KEY PRODUCTS

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.

NUTRITION INFORMATION

(per Serving)

See All Nutrition Information