Instructions: 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.

This recipe yields 8 servings.

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