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MainRecipesSoup | Ray's Crab and Corn Chowder

   Ray's Crab and Corn Chowder submitted by Mom Johnson
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.

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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v 1/2 cup butter
v 1 cup diced onion
v 1 cup diced red bell pepper
v 1 cup diced green bell pepper
v 1/2 cup all-purpose flour
v 1/2 gallon milk
v 4 cups corn kernels (fresh or frozen, uncooked)
v 3 cups diced red potatoes, skin on
v 1 tsp. dried thyme
v 2 tsp. kosher salt
v 1 1/2 tsp. ground black pepper
v 12 oz. Dungeness crabmeat
v 1 cup cream
v 2 T. chopped chives

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