Corn and Crab Chowder

1 tbsp olive oil
2 tbsp butter
2 all-purpose potatoes, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
1 small red pepper, seeded and diced
1 bay leaf, fresh or dried
Salt and freshly ground pepper
1 tbsp Old Bay Seasoning blend
3 tbsp all-purpose flour
2 cups vegetable or chicken stock
1 quart whole milk
3 cups corn kernels, fresh or frozen
8 oz cooked lump crab meat

toppings:
Hot sauce
cheese
crackers

Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with slat and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour for 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bowls and top with desired toppings.

This is a 30 minute meal recipe from Rachel Ray.