Crab and Corn Chowder

2 tbs butter
1 tbs cooking oil
1 cup large dice onion
1 cup large dice celery
½ cup chopped sweet red pepper
4 tsp Old Bay seafood seasoning
¼ cup flour
1 qt whole milk
2 cups chicken broth
1½ cups diced potatoes
1 bay leaf
3 cups fresh or frozen corn kernels
1 lb Byrd Lump crab meat


Heat butter and oil in large sauce pan on medium heat. Add onions, celery, bell pepper, and Old Bay. Sauté for 5 minutes. Stir in flour and cook 3 minutes. Pour in chicken broth, milk, potatoes, corn, and bay leaf. Bring to a boil. Lower heat and simmer 8 minutes or until potatoes are tender. Add crab meat and simmer an additional 10 minutes.