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Ingredients

• 1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream
• 2 tablespoons butter
• 2 all-purpose potatoes, peeled and diced
• 2 ribs celery, chopped
• 1 medium yellow onion, chopped
• 1 small red bell pepper, seeded and diced
• 1 bay leaf, fresh or dried
• Salt and freshly ground black pepper
• 1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market
• 3 tablespoons all-purpose flour
• 2 cups vegetable or chicken stock or broth
• 1 quart whole milk
• 3 cups corn kernels, scraped fresh from the cob or, frozen kernels
• 8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters
• 4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional

Toppings:

• Oyster crackers
• Hot cayenne pepper sauce
• Sliced scallions

Description

Food Network Invites You To Try This Corn And Crab Chowder Recipe From Rachael Ray.

Food Network