Serves: 4
Total Calories: 315

4 tablespoons unslated butter
1 small onion chopped
1 teaspoon dried thyme
1/4 cup green bell pepper chopped
1/4 cup red bell pepper chopped
3/4 cup beer or ale
1/2 cup all purpose flour
1 1/2 cups warm milk
3/4 cup corn kernals
1/2 cup sour cream
1/2 cup crab meat
1/2 cup corn chip slightly crumbled for garnish
2 strips crumbled bacon for garnish
1 to 1 3/4 pound Bread Bowl

1. Melt 1 tablespoon of the butter in a medium stockpot over medium-low heat. Add the onion, and sauté for 3 minutes, or until soft and translucent. Add the thyme and bell peppers, and cook another 3 minutes, or until the peppers are soft. Stir in the beer, reduce the heat to low, and simmer 15 minutes.

2. Melt the remaining butter in a medium skillet set over medium-low heat. Sprinkle the flour over the butter, and stir to mix well. Continue to cook, stirring gently, until light beige in color. Slowly stir in the milk, then add this mixture to the stockpot with the simmering bell-pepper mixture.

3. Add the corn to the stockpot, increase the heat to mediumlow, and cook while stirring for 10 minutes, or until the chowder has thickened.

4. Spoon the hot chowder into the bread bowl. Stir in the sour cream and crabmeat, sprinkle with corn chips and bacon, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 315
Calories from Fat: 183

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Fisherman's Wharf-Style Clam Chowder
Francesca's Seafood Chowder
Corn 'N' Crab Chowder
Wine Country Onion Soup
Broccoli Cheddar Soup
Minted Fresh Pea Soup
Brandied Yam Soup
Minestrone That's A Meal
Chicken and Dumplings
Blue Cheese Soup
Roux
Chef Jay Veregge's Shrimp, Prawn, and Lobster Bisque
Creamy Peanut Soup