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:

1. In a large pot, heat the vegetable oil and butter over medium heat until the butter is melted.

2. 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.

3. Stir in the bay leaf, salt, black pepper, and Old Bay seasoning. Cook for another minute until the spices are fragrant.

4. Sprinkle the flour over the vegetables and stir well to coat. Cook for 2-3 minutes to cook out the raw flour taste.

5. Gradually pour in the vegetable or chicken stock, stirring constantly to prevent lumps from forming.

6. 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.

7. Stir in the lump crab meat and grated carrot. Cook for another 5 minutes until the crab meat is heated through.

8. Taste and adjust seasoning if necessary. Remove the bay leaf before serving.

9. If using bread boules, ladle the chowder into the hollowed-out boules.

10. Serve the chowder hot, garnished with oyster crackers, hot cayenne pepper sauce, and sliced scallions.

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