Recipes - print - Corn and Crab Chowder

Corn and Crab Chowder - Recipe

Showcase summer's sweet corn in this rich and creamy chowder.
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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.
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 10
-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
Nutrition (per serving)
Calories: 221 Calories
Fat: 9 Grams
Protein: 11 Grams
Cholesterol: 44 Milligrams
Carbohydrates: 24 Grams
Sodium: 541 Milligrams
Fiber: 3 Grams