King Crab and Cornchowder

Ingredients

• 1 tbsp olive or vegetable oil
• 1 tbsp butter
• 2 medium leeks (white and light green parts only)
• 1 medium onion -- diced medium
• 2 medium celery ribs -- diced medium
• 2 garlic cloves -- minced fine
• 1/2 cup red bell peppers -- diced small
• 2 large russet potatoes -- peeled and cut into 1/2" cubes
• 4 cups frozen corn
• 1 tsp thyme leaves, dried
• 1 bay leaf
• 3 cups chicken stock
• 3 cups half and half
• 3 cups king crab meat
• Fresh cracked pepper and salt to taste
• 1/2 cup chopped parsley

Instructions

On medium heat, in medium to large pot, saute leeks, onion and celery for 3 to 5 minutes. Add garlic, bell pepper, potatoes and cook another 3 to 5 minutes. Add corn, thyme, bay leaf, chicken stock and half and half. Heat. Stir in crab. Season with salt and pepper. Stir in parsley before serving.

Serving Ideas:

Serve with hot fresh bread, a green salad, and apple crisp for dessert.

Other Preparation Suggestions:

Add 1/4 teaspoon cayenne pepper for extra punch. Add 3 tablespoons of dry sherry after adding leeks, onion and celery and cook for 30 seconds. Add 4 strips of cooked, crumbled bacon for a different flavor option.

Other Options:

Cooked salmon can be substituted for crab, just break cooked fish (or cubed raw fish and cook in chowder) into large pieces and gently stir into chowder. Fish stock may be substituted for chicken stock and cream may be substituted for half and half.