This is a recipe provided by Chef Tom Gormley from The Lakeside Lodge And Suites, that was presented at his Get Fit Lake Chelan Cooking Class

Corn And Crab ChowderIngredients

1 cup onion – small dice

2 Tbls. chopped garlic

1 cup red bell pepper – small dice

2 Tbls. fine minced fresh ginger root

32 oz. creamed corn (canned, frozen, or fresh made)

32 oz. chicken broth

1 – 2 cups of thickening agent (buerre mueniere)

1 – 2 cups cream

1 cup dry sherry

Splash of Tabasco & season to taste

1 lb. Crab meat

Method

Sauté peppers, onions, garlic, and ginger for 3 minutes.

Add the cream corn and mix thoroughly.

Add in broth and simmer the mixture about 5 minutes.

Thicken mixture to a smooth ‘nape’.

Fold in crab and sherry wine

Finish the chowder with cream, S & P and serve.