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| Ray's Crab and Corn Chowder submitted by Mom Johnson |
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Description
Recipe is from Ray's Boathouse restaurant in Seattle where we had a wonderful dinner with Rick's sister and her husband before Christmas. I added some giant fresh scallops to this recipe and used the tiny white corn.
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Directions
Melt butter in a 5 quart stockpot over medium heat. Add onions and saute until translucent. Add red and green peppers. Mix in flour and stir to make a roux. Stir in milk, corn, potatoes and thyme and bring to a boil. Add salt and pepper. Reduce heat and simmer, stirring occasionally, until potatoes are soft, approximately 15-20 minutes. Add crabmeat and cream. Garnish with chopped chives.
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Ingredients
 1/2 cup butter
1 cup diced onion
1 cup diced red bell pepper
1 cup diced green bell pepper
1/2 cup all-purpose flour
1/2 gallon milk
4 cups corn kernels (fresh or frozen, uncooked)
3 cups diced red potatoes, skin on
1 tsp. dried thyme
2 tsp. kosher salt
1 1/2 tsp. ground black pepper
12 oz. Dungeness crabmeat
1 cup cream
2 T. chopped chives
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