1lb crabmeat of your choice, shredded and checked for shells
2 cups celery, diced
1 cup yellow onion, diced
2 garlic cloves, minced
1 tbsp extra virgin olive oil
3 tbsps all-purpose flour
1 (32oz) carton low sodium chicken stock/broth
1 cup half & half
salt, to taste
pepper, to taste
1 tbsp Old Bay seasoning
dash cayenne pepper
1 can no salt added creamed corn
1 bag frozen corn kernals (use fresh if desired)
2 potatoes, diced
Instructions
1. In a deep, heavy bottom pot, add extra virgin olive oil and warm over medium heat. Saute celery, garlic, and onion until tender/translucent.
2. In a bowl, whisk flour and 1/2 of the chicken broth until smooth. Add to the celery/onion mixture and let it simmer for a while to ensure flour is cooked through (about 1-2 minutes), stirring occasionally. Add the remaining chicken broth.
3. Stir in creamed and frozen corn and diced potates. Bring to a boil, then reduce heat to simmer and let cook, stirring occasionally, until potatoes are tender (about 15 minutes).
4. Stir in crab meat and half & half. Season. Cook until crab is thoroughly heated and be sure to stir ofen as to not curdle/break half & half.
Serve hot with warm bread. Garnish, if desired