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Corn & Crab Chowder

Created by KitchenMagician on February 14, 2016

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

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.
Step 2: Sprinkle in flour, cook 2 minutes, stirring constantly.
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.
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.