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Crab & Corn Chowder

It’s fall ya’ll!  Time for soup!  This is my favorite time of year and I’m experimenting with lot’s of different soups.  This one is super yummy!  Serve with a hot grilled cheese!!!!

 

Crab & Corn Chowder

Crab & Corn Chowder

Ingredients

  • 1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream
  • 2 tablespoons butter
  • 2 all-purpose potatoes, peeled and diced
  • 2 ribs celery, chopped
  • 1 medium yellow onion, chopped
  • 1 small red bell pepper, seeded and diced
  • 1 bay leaf, fresh or dried
  • Salt and freshly ground black pepper
  • 1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market
  • 3 tablespoons all-purpose flour
  • 2 cups vegetable or chicken stock or broth
  • 1 quart whole milk
  • 3 cups corn kernels, scraped fresh from the cob, or frozen kernels
  • 8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters
  • Toppings:
  • Oyster crackers
  • Hot cayenne pepper sauce
  • Sliced scallions

Instructions

  1. Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Top with oyster crackers, hot sauce and sliced scallions.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Crab & Corn Chowder

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