Corn and Crab Chowder

• 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

1. Heat a deep pot over moderate heat.
2. Add oil and butter.
3. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper.
4. Add bay leaf to the pot.
5. Season vegetables with salt and pepper and Old Bay seasoning.
6. Saute veggies 5 minutes, then sprinkle in flour.
7. Cook flour 2 minutes, stirring constantly.
8. Stir in broth and combine.
9. Stir in milk and combine.
10. Bring soup up to a bubble.
11. Add corn and crab meat and simmer soup 5 minutes.
12. Adjust the soup seasonings.
13. Remove bay leaf.
14. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.

vegetable oil, butter, potatoes, celery, yellow onion, red bell pepper, bay leaf, salt, allpurpose, vegetable, milk, corn kernels, crab meat, bread boules, crackers, cayenne pepper, scallions

Taken from www.foodnetwork.com/recipes/rachael-ray/corn-and-crab-chowder-recipe.html (may not work)