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Description
Showcase summer's sweet corn in this rich and creamy chowder. Photo credit: Ali Ebright from Gimme Some Oven.
Ingredients
US|METRIC
10 SERVINGS
- 2 Tbsp. butter
- 1 Tbsp. vegetable oil
- 2 medium potatoes (peeled and cut into 1/2-inch cubes, about 1 1/2 cups)
- 1 medium onion (chopped, about 1 cup)
- 2 celery ribs (chopped, about 1 cup)
- 1/2 cup red bell pepper (chopped)
- 4 tsp. Old Bay Seasoning
- 1 McCormick Bay Leaves
- 1/4 cup flour
- 1 qt. whole milk
- 2 cups chicken broth
- 3 cups frozen corn kernels (or fresh)
- 8 oz. lump crabmeat
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Directions
- Heat butter and oil in 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; simmer 5 minutes. Remove bay leaf before serving.
NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories210Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat3.5g18% |
Trans Fat0g |
Cholesterol35mg12% |
Sodium150mg6% |
Potassium560mg16% |
Protein11g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate25g8% |
Dietary Fiber2g8% |
Sugars7g |
Vitamin A10% |
Vitamin C35% |
Calcium15% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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