Crab Corn Chowder in Less Than 30 Minutes

Recipe by luvin spoonful
READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Proceed to make the chowder:
  • Saute garlic & crushed red pepper in olive oil until fragrant, then add the onion and saute until softened.
  • Add seafood stock and potatoes. Cover and simmer until potatoes are done (about 10 minutes).
  • Remove half of the chowder and blend. Return to pot.
  • Add the corn, crab, & roasted red peppers and bring back to a boil for a couple minutes.
  • Add half and half.
  • After chowder reheats, serve with chopped parsley.
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