DUNGENESS CRAB CHOWDER

DUNGENESS CRAB CHOWDER


2 tablespoons vegetable oil
1 cup diced red bell pepper
1 cup diced green bell pepper
4 cups fresh or frozen corn kernels
1 teaspoon finely chopped fresh garlic
1-teaspoon fresh thyme or ½ teaspoon dried
1 tablespoon ground cumin
1 cup diced scallions
4 cups hot chicken stock
½ cup cornstarch, mixed with 3 tablespoons cold water
Tabasco sauce to taste
2 cups Dungeness crabmeat
Chopped scallions for garnish


Heat the oil in a 5-quartt stockpot over medium heat. Add the peppers and the corn and sauté for 2 minutes over high heat.

Add the garlic, thyme, and cumin, sauté for 2 minutes. Add the scallions and sauté for another minute.

Add the chicken stock and cornstarch, mixture, reduce the heat to medium and simmer for about 2 minutes.

Season the chowder with Tabasco to taste, then add the cooked crabmeat. Season to taste with salt and pepper.

Garnish the individual servings with the scallions.


Yield: 8 servings.