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Corn and Crab Chowder

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Ingredients
  

  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 2 medium potatoes peeled, and cut into 1/2 in cubes - about 1.5 cups (Liz uses golden Yukon. Russets would be OK too)
  • 1 medium onion chopped (1 cup)
  • 2 ribs of celery chopped, about 1 cup
  • 1/2 cup chopped red bell pepper
  • 4 teaspoons Old Bay Seasoning
  • 1/4 cup flour
  • 1 bay leaf
  • 2 cups chicken broth
  • 1- quart whole milk
  • 3 cups fresh or frozen corn kernels
  • 2 cans of 8 oz crabmeat - about 4 oz of meat per can . As always you get what you pay for.

Instructions
 

  • Heat butter and oil in a large saucepan on medium heat.
  • Add potatoes, onion, celery, bell pepper, Old Bay Seasoning and bay leaf.
  • Cook and stir 8 minutes or until potatoes are tender
  • Sprinkle with flour
  • Cook 2 minutes, stirring constantly.
  • Stir in milk and chicken broth.
  • Bring to boil.
  • Add corn and crabmeat.
  • Reduce heat to low and simmer 5 minutes.
  • Remove & discard bay leaf