Crab & Corn Chowder

Crab Meat-Phillips Crab Premium Lump 16 oz
1 can Del Monte Canned Whole New Potato, 1 can
1 stick Butter, salted
1 small Onions, raw
1/3 cup Flour, white
2 cup (8 fl oz) Chicken Broth
2 cup Half and Half Cream
2 tsp Chesapeake Bay Style Seasoning (Old Bay) (by MISSMM)
1 tsp Salt
1 tsp Pepper, black
1 tsp Thyme, ground
.25 tsp Pepper, red or cayenne
1 tsp, crumbled Bay Leaf
2 cup kernels Yellow Sweet Corn, Frozen

Serve topped with sliced scallions and shredded cheddar

Melt butter in dutch oven on stove top; add chopped onion and saute for 5 minutes or until translucent. Stir in 1/3 c flour; slowly add 2 c chicken broth, whisking. Slowly stir in 2 c half and half; season with salt, pepper, crab seasoning, cayenne, thyme, and a bay leaf. Add parboiled potatoes, frozen corn and crab meat; simmer over low heat, stirring occasionally for 30-45 minutes. Add more chicken broth to thin if needed. Remove bay leaves before serving. Garnish with shredded cheddar, sliced scallions and crab seasoning before serving.

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user GETMYSELFBACK1.