Ingredients
- 2 tablespoons oil
- 2 tablespoons butter
- 2 ribs celery, chopped
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 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 chicken broth
- 12 ounces potatoes (2 medium, peeled and finely diced)
- 2 cups whole milk
- 2 cups half and half
- 3 cups whole kernel corn (scraped fresh from the cob or, frozen kernels
- 8 ounces crab meat (fresh cooked lump crab meat, fresh is available in plastic tubs at many fish counters)
- FOR TOPPINGS
- Oyster crackers
- Hot cayenne pepper sauce
- Sliced scallions
How to Make
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Step 1: Heat a deep pot heat oil and butter. Add in celery, onion, garlic and red bell pepper and bay leaf, season with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes.
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Step 2: Sprinkle in flour, cook 2 minutes, stirring constantly.
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Step 3: Stir in broth and combine. Stir in chopped potatoes milk and combine. Bring soup up to a light simmer, then simmer until the potatoes are fork tender, about 15 minutes.
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Step 4: Add corn and crab meat and simmer soup 5-8 minutes more. Adjust the soup seasonings. Remove bay leaf. Ladle soup bowls and top with oyster crackers, hot sauce and sliced scallions.
We hope you enjoy this recipe!
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