Dungeness Crab Chowder

• 2 tablespoons vegetable oil
• 1 cup diced red bell pepper
• 1 cup diced green bell pepper
• 4 cups corn kernels (fresh or frozen)
• 1 teaspoon finely-chopped garlic
• 1 teaspoon fresh thyme
• 1 tablespoon ground cumin
• 1 cup diced scallion
• 4 cups chicken stock, hot
• 1/4 cup cornstarch, mixed with 3 tablespoons water
• Tabasco sauce, to taste
• 2 cups cooked dungeness crabmeat
• salt, to taste
• fresh ground black pepper, to taste

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.

vegetable oil, red bell pepper, green bell pepper, corn kernels, garlic, thyme, ground cumin, scallion, chicken stock, cornstarch, tabasco sauce, crabmeat, salt, fresh ground black pepper

Taken from www.food.com/recipe/dungeness-crab-chowder-493295 (may not work)