Corn Crab Chowder

 Kickin’ Corn and Crab Chowder


1 T. oil (one turn of the pan in a slow stream)
2 T. butter
2 potatoes, peeled and sliced
2 ribs celery, diced
1 medium yellow onion diced
1 small red bell pepper, seeded and diced
1 bay leaf
s and p
1 T. old bay seasoning
3 T. flour
2 c. chicken or seafood broth or stock
2 pts. milk (I used fat free evaporated milk)
2 c. corn kernels
8 oz. cooked lump crab meat

 Heat a deep pot over medium heat. Add oil and butter. Add as you chop them, potatoes, celery, onion and red pepper. Add bay leaf and season vegetables with s and p and old bay. Saute veggies 5 minutes, then sprinkle with flour. Cook flour 2 minutes stirring constantly. Stir in broth and milk. Bring chowder to a bubble. Add corn and crab and simmer 5 minutes. Adjust seasoning and remove bay leaf. Top with hot sauce, scallions and oyster crackers.