Source:

Ray's Boathouse, Seattle, Washington

Serves/Makes:20 bowls

Ingredients

• 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

Preparation

• 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.

Comments

This one comes from Executive Chef Charles Ramseyer.