Corn and Crab Chowder

Ingredients

• King Arthur Unbleached All Purpose Flour

  King Arthur Flour

  1 serving or 30g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Butter

  Unsalted

  2 tbsp or 28g

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Celery

  Raw

  2 stalk, medium or 80g

• Onions

  Raw

  1 medium or 110g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Old Bay Seasoning

  Freshdirect

  3 tsp or 12g

• Organic Unbleached All Purpose Flour

  365 Everyday Value

  ³⁄₁₆ cup or 23g

• Chicken stock

  Soup, home-prepared

  2 cup or 480g

• Whole milk

  3.25% milkfat, with added vitamin D

  1 quart or 976g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  3 cup kernels or 492g

• Crab Meat

  Special - Weis

  8 oz cooked or 243g

Directions

1. Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.
2. (source: https://www.foodnetwork.com/recipes/rachael-ray/corn-and-crab-chowder-recipe-1914085)

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