Coastal Comfort: Creamy Crab and Corn Chowder
Ingredients:
- 1 tablespoon vegetable oil or extra-virgin olive oil
- 2 tablespoons butter
- 2 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 to taste
- 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, fresh or frozen
- 8 ounces Polar fancy lump crab meat
- 4 small bread boules, 6 inches, hollowed out (optional)
- 1 carrot, grated
Toppings:
- Oyster crackers
- Hot cayenne pepper sauce
- Sliced scallions
Instructions:
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In a large pot, heat the vegetable oil and butter over medium heat until the butter is melted.
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Add the diced potatoes, celery, onion, and red bell pepper to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
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Stir in the bay leaf, salt, black pepper, and Old Bay seasoning. Cook for another minute until the spices are fragrant.
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Sprinkle the flour over the vegetables and stir well to coat. Cook for 2-3 minutes to cook out the raw flour taste.
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Gradually pour in the vegetable or chicken stock, stirring constantly to prevent lumps from forming.
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Pour in the whole milk and add the corn kernels. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer gently for about 15-20 minutes, stirring occasionally, until the potatoes are tender and the soup has thickened slightly.
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Stir in the lump crab meat and grated carrot. Cook for another 5 minutes until the crab meat is heated through.
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Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
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If using bread boules, ladle the chowder into the hollowed-out boules.
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Serve the chowder hot, garnished with oyster crackers, hot cayenne pepper sauce, and sliced scallions.
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