Creamy Crab Chowder

By: Lisa Lawrence | March 09 2009
Posted in Rogue Valley - Cook It - Rogue Valley

Try this cozy soup to take the chill of a damp winter night.

Ingredients

½ sweet red pepper, chopped
½ sweet onion, chopped
2 ribs of celery, chopped
1 clove garlic, minced
2 tbsp. butter, melted

Sauté all of the above items in a large stockpot

Add:
3 large baking potatoes, peeled & diced
1 32 oz. container vegetable broth. Add more if needed to cover potatoes

Simmer until potatoes are almost done, approximately 20 minutes

Add:
1 cup corn kernels
1 lb. fresh crab meat – picked over to remove shells

Simmer until crab is just heated through, approximately 10 minutes

Stir in:
1 cup heavy cream, warmed
1 tablespoon honey
½ teaspoon cayenne pepper
Salt & pepper to taste

Heat gently for 5 minutes.

Serves 6-8.