Heavenly is the only way to describe this fabulous, hearty corn & crab chowder. My good friend, Nancy Baker, cooked this today for our bridge club gathering. Everyone loved it and Nancy was kind enough to share her recipe with me for our blog. Thank you, Nancy! ❤
- 1 Tablespoon EVOO
- 2 Tablespoons butter
- 2 potatoes, peeled & diced (red potatoes hold their shape best for this)
- 2 large celery stalks, chopped
- 1 medium onion, chopped
- 1 -2 red bell peppers, seeded & diced
- 1 bay leaf
- salt & freshly ground pepper to taste (optional)
- 1 -2 Tablespoon Old Bay® Seasoning Blend. (Slap Your Mama Cajun Seafood Boil® can also be used)
- 3 Tablespoons Bob’s Red Mill® Gluten Free All Purpose Baking Flour (regular flour if gluten-free not needed)
- 2 cups shrimp/lobster seafood broth (homemade) or chicken broth (vegetable broth can be substituted)
- 1-quart whole milk (2% or unsweetened almond milk can be used in place of whole milk)
- 3 cups corn kernels, drained well or frozen can be used
- 8 oz. lump crab meat, uncooked
- gluten-free crackers (oyster crackers if gluten-free not needed)
- sliced scallions for garnish
- hot pepper sauce (optional)
- Chop vegetables and set aside.
- Add EVOO & butter into a large deep pot over medium heat.
- Add the vegetables & bay leaf.
- Add salt, pepper & Old Bay® Seasoning.
- Sauté vegetables 5 -7 minutes, then sprinkle in flour a little at a time. For a thicker chowder add more flour. Cook mixture for 2 minutes, stirring constantly.
- Stir in cold broth until the mixture stops thickening.
- Stir in milk a little at a time & combine. You may not use the whole quart and that’s ok.
- Bring soup to a boil, add corn & crab meat. Lower heat to simmer for 5 minutes.
- Remove bay leaf.
- Taste. Add additional salt, pepper or Old Bay if needed. Let sit covered about 30 minutes or longer to meld all the flavors.
- Ladle into soup bowls and top with gluten-free crackers, hot sauce & sliced scallions.
- If serving buffet style, keep chowder warm in a crockpot on the warmest setting.
Notes: To make homemade shrimp or lobster broth use any cooked or raw shells from shrimp or the cooked shells from lobsters. These can be frozen until you have a bag full to make a wonderful seafood broth. Fill a pot with the shells and just enough water to cover them for about an hour. Bring to a boil & immediately lower to a low simmer, uncovered. When done, discard the shells and let the broth cool off. Pour into 1 cup food storage bags and freeze until needed. Never throw away your shells again!