This Sunday’s soup: Corn and Crab Chowder. The nice thing about this one is that it’s fast, as well as tasty.

All in all, this came out pretty well…but I didn’t get it as creamy as I’d like, and using canned crabmeat just isn’t worth it. Not that it kept us from going back for seconds (or thirds), but it didn’t live up to my hopes. I’ll have to try again when I can get some fresh, or even frozen crab. That, and I’ll increase the amount of half and half, decrease the stock, and actually use all the flour I put in the recipe.

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2 tablespoons butter
1 tablespoon vegetable oil
2 slices bacon
1 medium onion, chopped (about 1 cup)
3  cups  diced red potato (1/2 inch cubes)
3-4 ribs celery, chopped (about 2 cup)
1/2 cup chopped red bell pepper
4 teaspoons OLD BAY® Seasoning
or
4 teaspoons Zatarans® Creole Seasoning
1/4 teaspoon cayenne pepper
1 Bay Leaf
1 quart chicken broth
1 pt fat free half and half
1/4 cup flour (I use Wondra® flour and thicken as required)
4 cups fresh or frozen corn kernels
12 ounces lump crabmeat

Directions:

Cook bacon until crispy. Remove and crumble when cool.
Saute onion, and red pepper until potatoes are tender.
Add potatoes and spices and saute three minutes.
Stir in milk and chicken broth.
Bring to boil. reduce to a simmer.
Cook until potatoes are tender.
Add corn and crabmeat.
Reduce heat to low; bring to a simmer
Adjust salt
Add flour to thicken to desired consistency.
Simmer for 5 minutes.
Remove and discard bay leaf.

Serve with oyster crackers