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
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
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.