Sunday Sampler ~ Spicy Crab and Corn Chowder

One of my favorite things about fall (besides the gorgeous color display, the chance to put on my favorite comfy sweatshirt and giving my neck a nice warm hug with one of my hand knit scarves) is that it is the perfect time of year to make homemade soup.  Soup just tastes so much better when there is a chill in the air. This unique take on thick chowder will not disappoint as it is absolutely delicious. It is a perfect meal after a day of raking leaves or following a Sunday afternoon of football and/or napping.  And, it makes a nice big batch meaning lunches this week are going to be awesome! 

Spicy Crab and Corn Chowder

• 6 Tablespoons Butter
• 1 Cup Onion, Finely Diced
• 1 Cup Celery, Finely Diced
• 1 Cup Red Bell Pepper, Finely Diced
• Salt and Pepper
• 2 Cloves Garlic, Minced
• 4 Tablespoons Flour
• 2 Cups Chicken Stock
• 3 Cups Skim Milk
• 2 Cups Frozen Southern Style Cubed Hash Browns
• 1 Cup Frozen Corn
• 1 Cup Fat Free Half&Half
• 3 Cups Shredded Pepper Jack Cheese
• 2 Cups Imitation Crabmeat, Chopped

In a soup pan melt butter.  Add onion and celery and cook on medium heat about 3-4 minutes or until tender.  Add the chopped red pepper and continue cooking another 3-4 minutes.  Season as desired with salt and pepper.  Add garlic and cook about 1 minute, stirring constantly.  Stir in flour stirring constantly to evenly coat your vegetables.  Add chicken stock and 3 cups skim milk.  Bring to a boil, whisking often.  When it starts to boil and begins to thicken, turn heat to medium and stir in potatoes. Add the 3 cups of cheese slowly whisking until cheese is melted.  Stir in crabmeat, corn and one cup fat free half&half.  Stir until heated through.  Serve with crusty french bread.  Enjoy!



Crab Quiche

Next to spending time with my family (which is by far my #1 favorite thing to do) and working on my knitting business creating, designing and knitting photo props to help photographers capture lasting memories... I love to cook!  Weird, maybe, but I love reading cookbooks and trying new recipes.  Such was the case about a week ago when I found this recipe for Crab Quiche in a "Taste Of Home" magazine and tried it at the urging of my daughter.  And, I'm happy to report, it turned out... DELICIOUS!

• 1 unbaked pastry shell (9 inches)
• 1 cup shredded Swiss cheese, divided
• 1/2 cup chopped sweet red pepper
• 1/4 cup chopped green onions
• 1 Tbls. butter
• 3 eggs
• 11/2 cups half-and-half cream
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3/4 cup flaked imitation crabmeat, chopped

1. Line unpricked pastry shell with double thickness of heavy-duty foil. Bake at 450 for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust.
2. Reduce heat to 375. In a skillet, saute red pepper and onions in butter until tender.
3. In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust.
4. Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting.

Enjoy!