Corn and Crab Chowder - Recipe

Showcase summer's sweet corn in this rich and creamy chowder.

view recipe online: https://www.recipetips.com/recipe-cards/t--7652/corn-and-crab-chowder.asp

Directions

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.

Test Kitchen Tip: For thicker chowder, substitute half-and-half for the milk.

Prep Time: 15 minutes
Cook Time: 20 minutes
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

Nutrition (per serving)

Calories: 221 Calories
Fat: 9 Grams
Protein: 11 Grams
Cholesterol: 44 Milligrams
Carbohydrates: 24 Grams
Sodium: 541 Milligrams
Fiber: 3 Grams