Maryland Crab-Sweet Corn Chowder

• frozen whole kernel corn↗1 1⁄2 cups
• medium onion, finely chopped↗1
• cloves garlic, minced↗2
• cooking oil1 teaspoon
• chicken broth↗1

  (14 1/2 ounce) can

• whipping cream↗1 cup
• salt↗1⁄8 - 1⁄4 teaspoon

  1/8 - 1/4

• white pepper1⁄8 teaspoon
• medium potato, peeled and finely chopped (1 cup)↗1
• yellow sweet peppers or green sweet pepper↗1⁄4 cup

  1/4

• crabmeat, fresh,frozen or canned↗6 ounces

Step-by-step instructions

1. 1

   In a 2 qt saucepan, cook half of the whole kernel corn, the onion and garlic in hot cooking oil till onion is tender, not brown.

2. 2

   Carefully add chicken broth.

3. 3

   Bring to boiling; reduce heat.

4. 4

   Simmer, uncovered for 10 minutes.

5. 5

   Stir in whipping cream, salt, and white pepper.

6. 6

   Simmer, uncovered, for 10 min.

7. 7

   or until slightly thickened.

8. 8

   Watch carefully because it may foam and rise in pan.

9. 9

   Remove from heat; cool slightly.

10. 10

    Pour the cooled mixture into a blender container.

11. 11

    Cover and blend until smooth.

12. 12

    Return to same sauce pan.

13. 13

    Keep warm.

14. 14

    Meanwhile, in a small covered saucepan cook remaining corn and potato in boiling, salted water for two minutes.

15. 15

    Add chopped sweet pepper.

16. 16

    Cover and cook about 1 minute or til tender.

17. 17

    Drain.

18. 18

    Stir the drained vegetables into the soup.

19. 19

    Add the fresh or frozen crab meat; heat through.

20. 20

    If desired, garnish with parsley and red pepper strips.