Crab and Corn Chowder (03.10.15)

Posted at 11:42 AM, Mar 11, 2015
and last updated 2015-03-11 13:42:55-04
  • 1 tablespoon canola oil
  • 2 tablespoons butter
  • 2 russet potatoes, peeled and diced
  • 2 ribs celery, chopped
  • 1 small sweet onion, chopped
  • 1 bay leaf, fresh or dried
  • 2 teaspoons Old Bay seasoning or seafood seasoning
  • 3 tablespoons all-purpose flour
  • 2 cups vegetable, fish or chicken stock
  • 3 cups cream or whole milk
  • 3 cups corn kernels
  • 8 ounces cooked lump crab meat
  • Salt and Black Pepper, to taste

Heat a Dutch oven or soup pot brought up to medium heat, add oil and butter. Add potatoes, celery, onion, salt and a generous amount of black pepper. Add bay leaf and Old Bay or seafood seasoning; mix well. Saute for 5 minutes. Stirring constantly, add flour; cook 2 minutes. Slowly add broth and cream or milk. Bring soup to a boil; then reduce to a simmer.

Add corn and crab meat. Cook an additional 5-10 minutes. Remove bay leaf. Ladle soup into soup bowls and garnish with desired toppings, such as hot sauce and oyster crackers, if desired.

Sponsor: Dan’s Market