- 2 tablespoons vegetable oil
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 4 cups fresh or frounceen corn kernels
- 1 teaspoon finely chopped fresh garlic
- 1 teaspoon fresh thyme, or 1/2 teaspoon dried
- 1 tablespoon ground cumin
- 1 cup diced scallions
- 4 cups hot chicken stock
- 1/4 cup cornstarch, mixed with 3 tablespoons cold water
- Tabasco sauce, to taste
- 2 cups cooked Dungeness crabmeat
- Chopped scallions, for garnish
Heat the oil in a 5-quart stockpot over medium heat. Add the peppers and 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 scallion.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
183 calories; 5g total fat; 22mg cholesterol; 203mg sodium; 25g carbohydrates; 3g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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