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.
Cook Time40 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 8 serving

Ingredients

  • 1 tablespoon vegetable oil extra-virgin olive oil or 1
  • 3 tablespoons butter margarine /
  • 2 potatoes PEI , peeled and diced
  • 2 ribs celery , chopped
  • 1 yellow onion medium , chopped
  • 1 bay leaf , fresh or dried
  • Salt black pepper and freshly ground
  • 1 1/2 tablespoons Bay 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