Tuesday, December 2, 2008


We had this awesome Corn and Crab Chowder last night and I wanted to share the recipe, because, yummy, it was so good! It was a recipe by Rachael Ray that I tweaked a little bit. Definitely worth a try, though!

Corn and Crab Chowder

1 tablespoon vegetable oil or extra-virgin olive oil
2 tablespoons butter
2 all-purpose potatoes, peeled and diced *I used 3, cause we like thicker soups and such*
2 ribs celery, chopped * I used 3 or 4*
1 medium yellow onion, chopped *Again, I used a bit more*
1 small red bell pepper, seeded and diced *I used some sort of Southwester Corn mix that had the peppers already in it, but it would probably be better with an actual pepper or two*
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 tablespoon Old Bay seasoning blend
3 tablespoons all-purpose flour
2 cups vegetable or chicken stock or broth *I used chicken broth and some shrimp stock that we made, it probably would have been really good with some crab stock, from the crab shells*1 quart whole milk
3 cups corn kernels, scraped fresh from the cob or, frozen kernels *I used frozen, and probably a bit more than that*
8 ounces cooked lump crab meat *We had fresh crabs that Nate caught, cooked, and shelled for me*
*I also added a cup or so of shrimp*


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.

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