Corn and Crab Chowder (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream |
2 tablespoons butter |
2 all-purpose potatoes, peeled and diced |
2 ribs celery, chopped |
1 medium yellow onion, chopped |
1 small red bell pepper, seeded and diced |
1 bay leaf, fresh or dried |
salt and freshly ground black pepper |
1 tablespoon old bay seasoning blend, found near seafood department or, on spice aisle in your market |
3 tablespoons all-purpose flour |
2 cups vegetable or chicken stock or broth |
1 quart whole milk |
3 cups corn kernels, scraped fresh from the cob or, frozen kernels |
8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters |
4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional |
oyster crackers |
hot cayenne pepper sauce |
sliced scallions |
Directions:
1. 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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