Dungeness Crab Chowder - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 cup diced red bell pepper
1 cup diced green bell pepper
4 cups corn kernels (fresh or frozen)
1 teaspoon finely-chopped garlic
1 teaspoon fresh thyme
1 tablespoon ground cumin
1 cup diced scallion
4 cups chicken stock, hot
1/4 cup cornstarch, mixed with 3 tablespoons water
Tabasco sauce, to taste
2 cups cooked dungeness crabmeat
salt, to taste
fresh ground black pepper, to taste

Preparation

Heat the oil in a 5 quart stockpot over medium heat.
Add the peppers and corn and saute for 2 minutes over high heat.
Add garlic, thyme and cumin; saute for 2 minutes.
Add scallions and saute for another minute.
Add hot chicken stock and cornstarch mixture.
Reduce the heat to medium and simmer for 2 minutes.
Season the chowder with Tabasco to taste, then add the cooked crabmeat.
Season to taste with salt and pepper.
Garnish the individual servings with chopped scallions.