Wednesday, July 16, 2008

Corn & Crab Chowder

*1 tbsp vegetable oil
*2 tbsp butter
*2 potatoes, peeled & diced
*2 celery ribs, chopped
*1 medium yellow onion, chopped
*1 small red bell pepper, diced
*1 bay leaf, fresh or dried
*Salt & Pepper to taste
*1 Tbps Old Bay Seasoning
*3 tbsp All-purpse flour
*2 cups chicken stock
*1 qt whole milk
*3 cups frozen corn kernels
*8 oz cooked lump crab meat
*4-6 small bread boules, hollowed out
Oyster Crackers
Hot Pepper Sauce
Sliced Scallions
Heat deep pot over medium heat. Add oil and butter. As you chop your vegetables, add them to the pot: potatoes, celery, onion & red bell pepper. Add the bay leaf to the pot. Season vegetables with salt & pepper and Old Bay seasoning. Saute vegetables for 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth & combine. Stir in milk & combine. Bring soup to a bubble. Add corn and crab meat and simmer soup for 5 minutes. Adjust the soup seasonings. Remove the bay leaf. Ladle soup into bread boules and top off with your favorite toppings.
Just as good too if you can't find the bread bowls!