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Corn and Crab Chowder
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1 tablespoon extra-virgin olive oil

2 tablespoons butter

2 all-purpose potatoes, cleaned and chopped into bite-sized pieces

1 medium yellow onion, chopped

1 tablespoon Italian seasoning

2 tablespoons Old Bay seasoning blend

5 tablespoons all-purpose flour

2 cups chicken broth

1 quart 2 percent milk

3 cups corn kernels, scraped fresh from the cob

8 ounces crab meat

Salt and black pepper to taste

Heat a deep pot over medium heat. Add the oil and butter, allowing the butter to melt. Then add the potatoes, onion and Italian seasoning to the pot. Stir to blend and cook for three minutes.

Season the vegetables with salt and pepper and Old Bay. Saute everything for another five minutes. Sprinkle the flour over the vegetables. Cook for two minutes, stirring constantly.

Stir in the chicken broth and then the milk. Bring the chowder to a bubble. Add the corn and crab meat.

Allow the chowder to simmer for 10 minutes. Adjust the seasonings as desired.

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