Corn And Crab Chowder

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
846
FAT
67%
CHOL
47%
SOD
73%

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Ingredients for 4 servings

1 tablespoon vegetable oil or extra virgin olive oil (EVOO)

2 tablespoons butter

2 potatoes, peeled and diced

2 ribs celery, chopped

1 medium yellow onion, chopped

1 small red bell pepper, seeded and diced

1 bay leaf, fresh or dried

Salt and freshly ground black pepper

1 tablespoon Old Bay seasoning blend, found near seafood department, or on spice aisle at the grocery store

3 tablespoons all-purpose flour

2 cups vegetable or chicken stock or broth

1 quart whole milk

3 cups corn kernels, scraped fresh from the cob or frozen kernels

8 ounces cooked lump crab meat – fresh is available in plastic tubs at many fish counters

4 small 6-inch bread boules (round loaves), hollowed out, preferably sourdough (optional)

Oyster crackers

Hot cayenne pepper sauce

Sliced scallions

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