Corn And Crab Chowder

By á-170456

Ingredients

• TOPPINGS:
• 1 tablespoon vegetable oil or extra-virgin olive oil
• 2 tablespoons butter
• 2 all-purpose potatoes peeled, diced
• 2 celery ribs chopped
• 1 medium yellow onion chopped
• 1 small red bell pepper seeded, diced
• 1 fresh or dried bay leaf
• Salt to taste
• Freshly-ground black pepper to taste
• 1 tablespoon Old Bay seasoning blend
• 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" dia) hollowed out (preferably sour dough, optional)
• Oyster crackers
• Hot cayenne pepper sauce
• Sliced scallions

Details

Servings 4

Preparation

Step 1

Heat 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.

This recipe yields 4 servings.