Crab and Corn Chowder

Chowder... I think of grey, damp New England days and wellingtons in rain puddles. Not until I moved North did I really have a grasp on what chowder was or is supposed to be. It's a stew, typically containing seafood, that's thickened with cream.




Although it started out a lovely day in NYC, by the time we left the post office mailing ridiculous amounts of money to the government, it felt cold, damp and in desperate need of some chowder.

This recipe is from Rachel Ray's Comfort Food. It was so simple.. some sautéed celery, bell pepper, bacon and onions. Season with a little old bay. Add 3 cups heavy cream, 2 cups chicken stock. Once simmering, add hash browns, crab and corn.

I made some cheddar corn muffins to crumble up in it.

Woe begone taxes!!! More chowder to warm the soul.


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