Shelly's Recipe

CORN AND CRAB CHOWDER - Easy

Category: Chowders

2 1/2 cup raw potatoes, cut into cubes
1 1/2 cup hot water
1 tsp salt
1/4 tsp pepper
3/4 cup thinly sliced onion and celery
1 clove garlic, minced
1 tbsp olive oil and butter
Old Bay Seafood seasoning, to taste
2 1/2 cups half-and-half or whole milk
3/4 lb crabmeat
2 (17 oz) cans cream style corn

In a Dutch oven, boil potatoes in water with salt and pepper for 10 minutes. Do not drain.

Meanwhile, saute vegetables and garlic in olive oil and butter. Add sauteed vegetables and remaining ingredients to potatoes and cover. Cook over low heat until hot. Serves 8