Crab and Corn Chowder

Ingredients:

• 3-4 ears of sweet corn on the cob
• 12 ounces (about 2 1/2 cups) Yukon Gold potatoes, diced (peeling is optional)
• 2 Tablespoons olive oil
• 1 medium onion, chopped
• 3 celery ribs, sliced
• 1 small red bell pepper, chopped
• 1 clove garlic, minced
• 3 Tablespoons flour
• 1 (10 ounces) can fat free evaporated milk
• 2 cups chicken or fish broth - we used fat-free, reduced sodium chicken broth
• 1/2 teaspoon grated Whole Nutmeg
• 1 Tablespoon Gulf Coast Bay Seasoning
• 1/2 teaspoon Crushed Red Pepper Flakes
• 12 ounces lump crabmeat
• Fresh or Dried Parsley Flakes to taste
• 4 slices cooked bacon, crumbled
• Coarse ground black pepper to taste

Directions:

1. Lightly brush the potatoes and corn with just enough olive oil to coat.
2. On the grill or in a grill basket, grill the corn and potatoes on medium heat until cooked and slightly charred. Allow corn to cool and cut from the cob. If you do not have a grill basket, cut the potatoes into slices first and dice them after grilling.
3. In a large saucepan over medium heat, saute onion, celery, bell pepper, and garlic in remaining olive oil about 4 minutes until softened.
4. Add cooked potatoes and saute for 1 minute
5. Sprinkle with flour and cook 1 more minute, stirring constantly
6. Stir in milk, broth, grilled corn, Whole Nutmeg, Gulf Coast Bay Seasoning, and Crushed Red Pepper Flakes
7. Cover, reduce heat and simmer about 20 minutes until potatoes are fork tender
8. Stir in seafood and cook an additional 5 minutes
9. Ladle into bowls and garnish with Dried Parsley Flakes, crumbled bacon, and Coarse Ground Black Pepper

Serves: 
6 servings