"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Corn & Crab Chowder Recipe

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This recipe for Corn & Crab Chowder, by , is from The Gelineau Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cheryl (Gelineau) TeHennepe
Added: Friday, February 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1T. Vegetable oil (or olive oil)
2T. Butter
2 Potatoes, peeled & diced
2 Ribs celery, chopped
1 Medium yellow onion, chopped
1 Small red bell pepper, seeded & diced
1 Bay leaf (fresh or dried)
Salt & pepper
1T. Old Bay Seasoning
3T. Flour
2c. Vegetable or chicken stock/broth
1 Quart milk
3c. Corn kernels (from cob or frozen)
8oz. Cooked lump crab meat

Directions:
Directions:
1. Heat a deep pot over moderate heat. Add oil & butter.
2. Add potatoes, celery, onoin, bell pepper & bay leaf - season with salt & pepper (to taste) + Old Bay Seasoning.
3. Saute 5 minutes & then add flour. Stir constantly for 2 minutes.
4. Stir in broth & milk - combine well.
5. Bring soup to a bubble, then add corn & crab meat. Simmer for 5 minutes.
6. Season to taste - remove bay leaf.

Serving suggestions: oyster crackers, hot sauce, sliced scallions, and/or cheddar cheese.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15-20 minutes
Personal Notes:
Personal Notes:
The original recipe says it serves 4, but it makes a huge pot of soup. I'm guessing at least 8.

 

 

 

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