eat

This tri-color chowder is red, white and blow-your-socks-off delicious.

Dish Needs:

• 1½ tablespoons butter
• 6 green onions, chopped
• 2 ribs of celery, chopped
• 2 cups frozen corn kernels (about one 10-ounce package)
• 4 cups of milk
• 1 4-ounce jar of pimientos, chopped
• 1 large can crabmeat, drained
• 8 sprigs of parsley
• ¼ cup dry white wine (if desired)
• Salt and pepper to taste

Dish It Out:

1. 1. Place butter in a deep, heavy skillet over medium heat.
2. 2. Add green onions and celery to skillet.
3. 3. Cook, stirring, for 2 minutes, or until softened.
4. 4. Add the corn to the skillet and stir.
5. 5. Add the milk and the pimientos. Stir, cover and bring just to a boil. Reduce heat immediately.
6. 6. Add crabmeat and stir.
7. 7. Add parsley, wine (if using), salt and pepper and cook for an additional 3 to 4 minutes.
8. 8. Serve and enjoy!