Corn and Crab Chowder Recipe

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Showcase summer's sweet corn in this rich and creamy chowder.
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Servings:
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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 celery ribs, chopped (about 1 cup)
  • 1/2 cup chopped red bell pepper
  • 4 teaspoons OLD BAY┬« Seasoning
  • 1 McCormick® Bay Leaves
  • 1/4 cup flour
  • 1 quart (4 cups) whole milk
  • 2 cups chicken broth
  • 3 cups fresh or frozen corn kernels
  • 8 ounces lump crabmeat
Directions
PREP
15 mins
COOK
20 mins

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. Sprinkle with flour; cook 2 minutes, stirring constantly.

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

Test Kitchen Tip: For thicker chowder, substitute half-and-half for the milk.
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Nutrition (per serving)
Calories: 221 Calories
Fat: 9 Grams
Protein: 11 Grams
Cholesterol: 44 Milligrams
Carbohydrates: 24 Grams
Sodium: 541 Milligrams
Fiber: 3 Grams

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