As the weather turns cooler, thoughts turn to… chowder! Since I used one can of crab for the appetizer, I will use the other can of crab meat for… you guessed it, chowder! You can’t just buy one can of crab… or at least I can’t. Add it to some chicken broth and milk, with some corn, and a shake or two of Old Bay seasoning, and you can make a simple Chesapeake Bay style staple.
Here’s what you’ll need:
- 8 ounces lump crabmeat
- 2 cups fresh or frozen corn kernels
- 2 cups chicken broth
- 2 cups whole milk
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 2 medium potatoes peeled and cut into 1/2-inch cubes
- 1 medium onion chopped
- 2 ribs celery chopped
- 1/2 cup chopped red bell pepper
- 4 teaspoons OLD BAY® Seasoning
- 1/4 cup flour
- 1 leaf McCormick® Bay Leaves
Heat butter and oil in large saucepan on medium heat. Add potatoes, onion, celery, bell pepper, Old Bay Seasoning and bay leaf; cook and stir 8 minutes or until potatoes are tender. Sprinkle with flour; cook 2 minutes, stirring constantly. Stir in milk and chicken broth. Bring to boil. Add corn and crabmeat. Reduce heat to low; simmer 5 minutes. Remove and discard bay leaf.