Ingredients
1-1/2 cups cubed peeled potatoes3/4 cup chopped green pepper3/4 cup diced celery1 medium onion, chopped1 tablespoon canola oil1 tablespoon butter4 teaspoons seafood seasoning1 bay leaf5 tablespoons all-purpose flour1 can (14-1/2 ounces) reduced-sodium chicken broth4 cups 2% milk2 cans (14-3/4 ounces each) cream-style corn1/2 pound uncooked small shrimp, peeled and deveined1 package (8 ounces) imitation crabmeat, flaked
Preparation
In a large Dutch oven, cook the potatoes, green pepper, celery and onion in oil and butter over medium heat for 10 minutes or until onion is tender. Stir in seafood seasoning and bay leaf. Cook and stir for 2 minutes.
Add flour; stir until vegetables are coated. Gradually stir in the broth. Add milk and corn. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until potatoes are tender. Stir in shrimp and crab; cook for 3 minutes or until shrimp turn pink.
