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Preparation Time : 20
Cook Time : 0
Total Time : 20
1lb of pasteurized special crabmeat
32ounces seafood stock
2large baking potatoes, peeled and cubed
2cups frozen corn
2 roasted red peppers, chopped
1medium onion , chopped
3tablespoons olive oil
3 minced garlic cloves
1⁄4 teaspoon crushed red pepper flakes
ground black pepper
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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