Crab Corn Chowder In Less Than 30 Minutes

• 1 lb of pasteurized special crabmeat
• 32 ounces seafood stock
• 1 pint half-and-half
• 2 large baking potatoes, peeled and cubed
• 2 cups frozen corn
• 2 roasted red peppers, chopped
• 1 medium onion, chopped
• 3 tablespoons olive oil
• 3 minced garlic cloves
• 1/4 teaspoon crushed red pepper flakes
• ground black pepper
• chopped parsley

1. 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.
2. Proceed to make the chowder:
3. Saute garlic & crushed red pepper in olive oil until fragrant, then add the onion and saute until softened.
4. Add seafood stock and potatoes. Cover and simmer until potatoes are done (about 10 minutes).
5. Remove half of the chowder and blend. Return to pot.
6. Add the corn, crab, & roasted red peppers and bring back to a boil for a couple minutes.
7. Add half and half.
8. After chowder reheats, serve with chopped parsley.

crabmeat, seafood stock, baking potatoes, frozen corn, red peppers, onion, olive oil, garlic, red pepper, ground black pepper, parsley

Taken from www.food.com/recipe/crab-corn-chowder-in-less-than-30-minutes-469276 (may not work)