Corn & Crab Chowder
"This is a take on a Rachel Ray recipe, it isn't the most sophisticated of soups, but it's tasty. I served it with sourdough bread"
Original is 6 servings
Ingredients
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- FOR TOPPINGS
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Nutritional
- Serving Size: 1 (468.7 g)
- Calories 535.7
- Total Fat - 34.7 g
- Saturated Fat - 15.4 g
- Cholesterol - 80.2 mg
- Sodium - 513.2 mg
- Total Carbohydrate - 41.3 g
- Dietary Fiber - 4.2 g
- Sugars - 8.8 g
- Protein - 15.3 g
- Calcium - 217.2 mg
- Iron - 1.7 mg
- Vitamin C - 24.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat a deep pot heat oil and butter. Add in celery, onion, garlic and red bell pepper and bay leaf, season with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes.
Step 2
Sprinkle in flour, cook 2 minutes, stirring constantly.
Step 3
Stir in broth and combine. Stir in chopped potatoes milk and combine. Bring soup up to a light simmer, then simmer until the potatoes are fork tender, about 15 minutes.
Step 4
Add corn and crab meat and simmer soup 5-8 minutes more. Adjust the soup seasonings. Remove bay leaf. Ladle soup bowls and top with oyster crackers, hot sauce and sliced scallions.
Tips
No special items needed.
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