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Corn and Crab Chowder

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

Photo credit: Ali Ebright from Gimme Some Oven.



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



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. Stir in milk and chicken broth. Bring to boil. Add corn and crabmeat. Reduce heat to low; simmer 5 minutes. Remove and discard bay leaf.



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


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Recipe Info

Makes 10 (1-cup) servings.

Prep Time:15minutes

Cook Time:18minutes


Calories: 221

Fat: 9 g

Carbohydrates: 24 g

Cholesterol: 44 mg

Sodium: 541 mg

Fiber: 3 g

Protein: 11 g



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