CRAB AND ROASTED CORN CHOWDER

By gammy

Ingredients

• 1 CUP BUTTER
• 1-1/4 CUPS FLOUR
• 2 QUARTS 2 PERCENT MILK
• 1/4 CUP OLD BAY SEASONING
• 3 CUPS HALF AND HALF
• 3 DRIED BAY LEAVES
• 1-1/4 POUNDS ROASTED WHITE CORN
• 1/2 DICED RED PEPPER
• 1-1/2 POUNDS BACKFIN CRAB MEAT
• HOT SAUCE, TO TASTE (OPTIONAL)

Preparation

Step 1

MAKE A ROUX BY MELTING BUTTER AND ADDING FLOUR. COOK 10 MINUTES ON LOW HEAT.
MIX IN 1 QUART OF THE MILK AND THE OLD BAY. COOK ON LOW FOR ANOTHER 10 MINUTES. ADD HALF-AND-HALF AND BAY LEAVES. STIR WELL AND COOK ON LOW HEAT UNTIL MIXTURE BECOMES THICK.
ADD THE CORN AND PEPPER. COOK FOR 20 MINUTES.
TURN OFF HEAT. ADD CRAB MEAT AND STIR. ADD HOT SAUCE FOR A SPICIER FLAVOR, IF DESIRED.
POUR SOUP INTO A SHALLOW PAN AND STIR ALLOWING TO COOL SLIGHTLY BEFORE SERVING.