Chowders are such wonderfully comforting anytime dishes – especially in winter. They are so simple to make and one can use many different combinations of ingredients. Here is a particularly simple yet satisfying recipe from Rachel Ray.
Rachael Ray’s Corn and Crab Chowder
1 tablespoon vegetable oil or extra-virgin olive
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
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 crabmeat, fresh is available in plastic tubs at many fish counters
- 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, pepper and Old Bay seasoning.
- Sauté 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.