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Crab and Corn Chowder Recipe

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This recipe for Crab and Corn Chowder, by , is from The Hechinger Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Hechinger


2 Tbsp. butter
1 Tbsp. vegetable oil
1 medium onion chopped (1 cup)
2 medium potatoes peeled, cut in 1/2" cubes (about 1 1/2 cups)
1/2 c chopped red pepper
2 ribs of celery chopped (1 cup)
4 Tsp. Old Bay
1/4 cup flour
1 bay leaf
2 cups chicken broth
1 qt. (4 cups) whole milk
3 cups fresh or frozen corn
8 ounces lump crabmeat

Heat butter and oil in a large saucepan on medium heat. Add potatoes, onion, celery, bell pepper, old bay and bay leaf. Cook & stir for 8 minutes or until potatoes are tender. Sprinkle with flour, cook 2 minutes. Stir constantly. Stir in milk and chicken broth. Bring to boil. Add corn and crab meat. Reduce heat to low. Simmer 5 minutes. Remove and discard bay leaf.
For thicker chowder use half and half instead of milk.




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