Corn and Crab Chowdercorn, vegetable, potatoes, crab, celery, bread, milk, onion, butter, flour, bayIngredients1 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 4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional Oyster crackers Hot cayenne pepper sauce Sliced scallions Directions for Corn and Crab Chowder RecipeHeat 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. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions. |
Servings
4 servings
Prepare time
Cook time
Total time
Tags
More recipes
|