Crab Chowder (with Corn)

Ingredients

• 1 Tbsp. olive oil
• 1 Tbsp. unsalted butter
• 1 small/medium onion, chopped (1 cup)
• 2 celery ribs, chopped
• 2 medium carrots, peeled + chopped
• 2 leeks, white and light green part sliced into half-moons (2 cups)
• 2 large russet potatoes (about 2 lbs.), peeled and diced into small cubes
• 1 bay leaf
• 1 Tbsp. Old Bay seasoning, plus extra for serving
• 1 1/2 tsp. kosher salt
• 1 (32 oz.) carton chicken stock
• 3 large ears fresh sweet corn, husk + silk removed and kernels cut from cob (4 cups corn)
• 1 pound fresh lump crab meat (do not use canned or imitation)
• 1 cup half and half
• 1/4 cup finely chopped fresh parsley
• Fresh ground black pepper

Instructions

1. 1

   In a large dutch oven, heat oil and butter over medium heat. Add onions, celery, carrots, leeks, and sauté 5-7 minutes or until soft.

2. 2

   Add potatoes, bay leaf, Old Bay seasoning, salt, black pepper, to taste, and chicken stock. Bring the mixture to a simmer and cook partially covered over medium heat for about 8-10 minutes or until the potatoes are halfway done.

3. 3

   Discard bay leaf. Transfer 2 cups of chowder to a food-processor or blender, and purée until smooth. Stir the mixture back into the pot. Add corn, crab meat, half and half, and cook uncovered until corn is tender about 7-10 minutes. Make sure the chowder is not at a rapid boil at this point or the half and half will separate.

4. 4

   Stir in chopped parsley. Serve with additional Old Bay seasoning.