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Ray's Crab and Corn Chowder
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Ray's Boathouse, Seattle, Washington

Serves/Makes:20 bowls

  • 1 cup (225 ml) butter
  • 1 cup (225 ml) white flour
  • 2 onions, medium diced
  • 2 red peppers, medium diced
  • 2 green peppers, medium diced
  • 2 lbs (.9 kg) corn kernels (fresh off the cob or uncooked frozen)
  • 10 small red potatoes, quartered
  • 1 gallon (3.8 ltr) milk
  • 1 lb (.5 kg) crab meat
  • salt and pepper to taste
  • 1 tbsp (15 ml) thyme
  • chopped chives for garnish
  • Melt butter in a large pan.
  • Saute the onions until soft.
  • Add peppers, then add the flour to make a roux.
  • Add milk, thyme, corn, and potatoes.
  • Season with salt and pepper.
  • Simmer until the potatoes are soft, then add crab meat.
  • Garnish each serving with chives.
This one comes from Executive Chef Charles Ramseyer.

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