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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Not sure where I found this recipe but it sounds simple and good. Ingredients:
2 tablespoons vegetable oil |
1 cup diced red bell pepper |
1 cup diced green bell pepper |
4 cups corn kernels (fresh or frozen) |
1 teaspoon finely-chopped garlic |
1 teaspoon fresh thyme |
1 tablespoon ground cumin |
1 cup diced scallion |
4 cups chicken stock, hot |
1/4 cup cornstarch, mixed with 3 tablespoons water |
tabasco sauce, to taste |
2 cups cooked dungeness crabmeat |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Heat the oil in a 5 quart stockpot over medium heat.
2. Add the peppers and corn and saute for 2 minutes over high heat.
3. Add garlic, thyme and cumin; saute for 2 minutes.
4. Add scallions and saute for another minute.
5. Add hot chicken stock and cornstarch mixture.
6. Reduce the heat to medium and simmer for 2 minutes.
7. Season the chowder with Tabasco to taste, then add the cooked crabmeat.
8. Season to taste with salt and pepper.
9. Garnish the individual servings with chopped scallions.
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