Corn and Crab Chowder
Every time I’m reading an ASOIAF book and they’re eating some sort of seafood stew and sopping it up with a dark bread, my mouth waters. I’ve been craving both chowder and pumpernickel rye since, like, Tuesday. Neither of these things is anywhere near being ok for slow carb, so I had to wait til cheat day.
Corn and Crab Chowder
Every time I’m reading an ASOIAF book and they’re eating some sort of seafood stew and sopping it up with a dark bread, my mouth waters. I’ve been craving both chowder and pumpernickel rye since, like, Tuesday. Neither of these things is anywhere near being ok for slow carb, so I had to wait til cheat day.
Servings: 8 serving
Ingredients
- 1 tablespoon vegetable oil or 1
- 3 tablespoons butter /
- 2 potatoes PEI , peeled and diced
- 2 celery , chopped
- 1 yellow onion medium , chopped
- 1 bay leaf , fresh or dried
- salt and pepper and freshly ground
- 1 1/2 tablespoons bay leaf Old seasoning blend
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 milk L whole
- 3 cups corn kernels
- 8 ounces crab meat cooked lump
Instructions
- Set a large pot on medium low heat, add the oil and butter, letting the butter melt slowly
- add the potatoes, celery and onions, stir to coat with butter and saute for 5 minutes
- add the flour, stirring to coat. Stir constantly for 2 minutes
- add the broth and milk and stir to combine
- Bring to a boil then add the crab and corn
- Reduce to simmer and let simmer for 5 -10 minutes or until the potatoes are how you like
- Serve with a hearty bread like pumpernickel rye
