Laure’s Crab & Corn Chowder

September 14, 2016

Vacationing with my cousin Laure usually means you’re in for some amazing food. Last week we stayed with her and her husband, Tim, in a cabin in Grand Teton National Park. Our first dinner at the cabin was this delicious and easy chowder, which smelled so good that a red fox peeked in the sliding glass door to see what was cooking.

Recipe shared by my cousin, Laure.

Ingredients

  • 1 Tbs. vegetable oil or extra-virgin olive oil
  • 2 Tbs. butter
  • 2 potatoes, peeled and diced, or 1/2 bag frozen hash brown potatoes
  • 3 ribs celery, chopped
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, seeded and diced
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 1 Tbs. Old Bay seasoning
  • 3 Tbs. all-purpose flour
  • 2 cups vegetable or chicken broth
  • 2 cups whole milk
  • 2 cups half & half
  • 1 cup heavy cream
  • 1 can whole kernel corn
  • 1 can creamed corn
  • 1 8 oz. container lump crab meat (from the fresh seafood counter)

Toppings

  • Oyster crackers
  • Hot cayenne pepper sauce
  • Sliced scallions

Directions

Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Sauté vegetables for 5 minutes.

Sprinkle in the flour. Sauté 2 minutes, stirring constantly. Add broth and stir well. Stir in milk, cream and half & half; bring to a bubble. Add corn and crab meat, and simmer for 5 minutes. Adjust the soup seasonings and remove the bay leaf.

Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce, and sliced scallions.

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