Corn And Crab Chowder

  • Servings

    10

    1-cup servings

  • Cook Time

    18

    minutes

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

    Photo credit: Ali Ebright from Gimme Some Oven.

     

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 ribs celery, chopped (about 1 cup)
  • 1/2 cup chopped red bell pepper
  • 4 teaspoons OLD BAY Seasoning
  • 1/4 cup flour
  • 1 leaf McCormick® Bay Leaves
  • 2 cups chicken broth
  • 1 quart (4 cups) whole milk
  • 3 cups fresh or frozen corn kernels
  • 8 ounces lump crabmeat

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.
  2. Sprinkle with flour; cook 2 minutes, stirring constantly. Stir in milk and chicken broth. Bring to boil.
  3. Add corn and crabmeat. Reduce heat to low; simmer 5 minutes.
  4. Remove and discard bay leaf.

Tips

For thicker chowder, substitute half-and-half for the milk.

  • Nutrition Information

    Per Serving

  • 221

    Calories

  • 9g

    Total Fat

  • 44mg

    Cholesterol

  • 541mg

    Sodium

  • 3g

    Fiber

  • 11g

    Protein