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

6 servings 



Crab and Corn Chowder