Posted by James Rhinesmith on Jan 13, 2013 under


1 Cup Crab Meat (lump)
½ Cup Sweet Corn (whole kernel)
1 Very Large Potato (cubed)
1 Pint Light Cream
2 Cups Chicken Stock
3 Tbsp Carrots (sliced very small)
3 Tbsp Celery (sliced very small)
2 Tbsp Onion Diced
1 Tbsp Red Bell Pepper
1 Tbsp Sweet Yellow Pepper
1 tsp Garlic Powder
1 tsp Salt
1 tsp White Pepper
2 Tbsp Olive Oil
2 Tbsp Corn Starch
1 Tbsp Rynoz Rub


In large deep skillet, heat olive oil on medium/low. Add corn, potatoes, carrots, celery, onion, and red and yellow pepper. Heat for 3-5 minutes. Add chicken stock. Increase temp to medium/high until boiling (approx. 10 minutes or until veggies and potatoes are almost soft. Reduce heat to medium.  Slowly add light cream while stirring. Add garlic, salt, pepper and Rynoz Rub. Add corn starch to thicken. Reduce to low heat and simmer for approximately 10 minutes stirring every 2-3 minutes. Serve with oyster crackers. Enjoy!


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Posted by James Rhinesmith on Dec 06, 2012 under

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