Crab and Corn Chowder

This week my cooking board hosted a vegetarian recipe for our recipe exchange. I'm always trying to add more vegetables to our meals, so I was glad that this was the exchange for the week. When my recipe came I knew my husband would be thrilled. It was a recipe for crab and corn chowder and the recipe came from a Maryland native. My husband, who has lived in Maryland most of his life, loves his crab.

The recipe seemed easy enough and was filled with different vegetables. I wasn't sure about the addition of potato flakes, but figured it would thicken the chowder. The chowder came together quickly and smelled delicious. This chowder is very thick and hearty. It is flavorful without being heavy. I enjoyed the spiciness of the Old Bay seasoning along with the variety of vegetables. My husband liked it a lot too. He immediately knew it was a Maryland recipe because of the use of Old Bay. He could tell I used claw meat though and suggested that next time we use Phillip's special crab meat (which is a combination of lump and claw).

Crab and Corn Chowder (adapte from The Cookaholic Wife)

½ lb. crab meat (I used Phillips so I didn't have pick through for shells)
1 green pepper
1 red pepper
1 T. olive oil
1 t. salt
2 T. butter
½ onion, chopped
2 carrots, chopped
1 (10 oz) bag frozen corn kernals
2 garlic cloves, chopped
1 c. dry potato flakes
1 can diced green chilies
2 c. fat free half and half
1 c. low fat milk
1 ½ c. water
1 t. parsley
1 t. pepper
3 T. Old Bay

1. Season the crab meat with 1 T. Old Bay. Mix well and set aside.

2. Preheat the oven to broil. Cut the red and green peppers into fours. Place on a cookie sheet and drizzle with the olive oil and salt. Broil 6 inches from heat for 4-6 mintues or until they begin to char. Remove from the oven and cool.

3. Meanwhile, melt the butter in a large stockpot over medium heat. Add the onion and carrot and saute for 10 minutes, stirring occasionally. Add in the garlic and heat an additional minute.

4. Chop the red and green pepper and add to the stock pot. Stir in the corn and green chilies as well. Cook for 5-7 minutes or until corn is completely thawed.