Corn And Crab Chowder

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil or extra-virgin olive oil
2 tablespoons	30ml	Butter
2		All-purpose potatoes - peeled, diced
2		Celery ribs - chopped
1		Yellow onion - chopped (medium)
1		Red bell pepper - seeded, diced (small)
1		Fresh or dried bay leaf
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Old Bay seasoning blend
3 tablespoons	45ml	All-purpose flour
2 cups	474ml	Vegetable or chicken stock or broth
1		Whole milk
3 cups	187g / 6.6oz	Corn kernels - scraped fresh from
		The cob or, frozen kernels
8 oz	227g	Cooked lump crab meat
		= (fresh is available in plastic tubs at
		Many fish counters)
4		Bread boules - (6" dia) - hollowed out (small)
		= (preferably sour dough, optional)
		Toppings
		Oyster crackers
		Hot cayenne pepper sauce
		Sliced scallions

Recipe Instructions

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.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C23) - from the TV FOOD NETWORK

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