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CORN AND CRAB CHOWDER

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OLD BAY® Seasoning

Helping seafood everywhere reach its full flavor potential.

Showcase summer's sweet corn in this rich and creamy chowder.

Photo credit: Ali Ebright from Gimme Some Oven.

 

Ingredients

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

 

Directions

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.


 

Tips

For thicker chowder, substitute half-and-half for the milk.

 

Print recipe

full page | 3” x 5” | 4” x 6”

 

Recipe Info

Makes 10 (1-cup) servings.

Prep Time: 15 minutes

Cook Time: 18 minutes

 

Nutritional Info

Calories: 221

Fat: 9 g

Carbohydrates: 24 g

Cholesterol: 44 mg

Sodium: 541 mg

Fiber: 3 g

Protein: 11 g

 

SIMILAR RECIPES

- Crab Nacho Salsa Dip

- Creamy Crab Dip

- Crispy Crab Balls

- Hot Crab Dip

- Layered Seafood Appetizer

- 2-Step Crab Cakes

- Chesapeake OLD BAY® Crab Cakes

- Classic OLD BAY® Crab Cakes

OLD BAY NATION

Join the OLD BAY Nation to check out what's going on with OLD BAY fans around the country! Click Here

Mouth watering yet? SIGN UP for more servings!