Crab Corn Chowder In Less Than 30 Minutes

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 lb of pasteurized special crabmeat
• 32 ounces seafood stock
• 1 pint half-and-half
• 2 large baking potatoes, peeled and cubed
• 2 cups frozen corn
• 2 roasted red peppers, chopped
• 1 medium onion, chopped
• 3 tablespoons olive oil
• 3 minced garlic cloves
• 1/4 teaspoon crushed red pepper flakes
• ground black pepper
• chopped parsley

Recipe

• 1 roast the peppers. (place sections of peppers skin side up on low broil for about 10 minutes. when blackened, put in a zip lock bag. after cooling, skins will peel easily.) set aside.
• 2 proceed to make the chowder:.
• 3 saute garlic & crushed red pepper in olive oil until fragrant, then add the onion and saute until softened.
• 4 add seafood stock and potatoes. cover and simmer until potatoes are done (about 10 minutes).
• 5 remove half of the chowder and blend. return to pot.
• 6 add the corn, crab, & roasted red peppers and bring back to a boil for a couple minutes.
• 7 add half and half.
• 8 after chowder reheats, serve with chopped parsley.