Showcase summer's sweet corn in this rich and creamy chowder.
Photo credit: Ali Ebright from Gimme Some Oven.
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 ribs celery, chopped (about 1 cup)
1/2 cup chopped red bell pepper
4 teaspoons OLD BAY® Seasoning
1/4 cup flour
1 leaf McCormick® Bay Leaves
2 cups chicken broth
1 quart (4 cups) whole milk
3 cups fresh or frozen corn kernels
8 ounces lump crabmeat
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. Stir in milk and chicken broth. Bring to boil. Add corn and crabmeat. Reduce heat to low; simmer 5 minutes. Remove and discard bay leaf.
For thicker chowder, substitute half-and-half for the milk.