Rachael Ray’s Corn and Crab Chowder

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

 4 servingsPrint This Recipe


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.

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