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“Not sure where I found this recipe but it sounds simple and good.”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a 5 quart stockpot over medium heat.
  2. Add the peppers and corn and saute for 2 minutes over high heat.
  3. Add garlic, thyme and cumin; saute for 2 minutes.
  4. Add scallions and saute for another minute.
  5. Add hot chicken stock and cornstarch mixture.
  6. Reduce the heat to medium and simmer for 2 minutes.
  7. Season the chowder with Tabasco to taste, then add the cooked crabmeat.
  8. Season to taste with salt and pepper.
  9. Garnish the individual servings with chopped scallions.

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