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.

 

 

 4 servings

 Ingredients

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

 

Method:

• 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.