Getting cold yet? This chowder recipe is perfect for a cozy night spent indoors in front of the fire. Or for me, watching the Eagles get crushed on Thursday night football last night.

Roasted Corn and Crab Chowder

1 16oz package frozen corn
1 large chopped onion
1 medium- large chopped red bell pepper
1 tablespoon olive oil
7 bouillon cubes (chicken or vegetable bouillon, reduced sodium is best)
7 cups water
1/2 tsp thyme
1/4 tsp crushed red pepper
1/3 cup whole wheat white flour (all-purpose flour works too)
1/2 cup half-and-half or light cream
1 6 oz can crab meat (I used Bumble Bee premium select wild fancy white crabmeat)

1. Let frozen corn thaw and pat dry with paper towels. Line a baking pan with foil then spray with Pam or another non-stick cooking spray. Spread corn evenly over the foil and bake at 450 degrees for 10 minutes. Stir, then bake for another 10 minutes or until golden brown in color. Set aside.

2. Heat oil in a large sauce pan (4 quart) and add diced onions and peppers. Cook over medium heat until tender (5-10 minutes). Add roasted corn, 7 bouillon cubes, 5 cups of water, thyme, and red pepper. Bring to a boil then reduce heat and simmer (uncovered) for 15 minutes.

3. In a mason jar or any glass with an airtight lid, combine the last 2 cups of water and the flour. Cover and shake well. Stir into soup and cook until thickened and bubbly (about 5 minutes). Stir in half and half and cook for 1-2 more minutes. Ladle soup into serving bowls and add divide desired crab meat among bowls.

You might be thinking “canned crab?! What?” Just trust me on this one. Its way better than the fake imitation crab stuff, in that it’s actually crab meat, super cheap, and convenient for recipes like these. You buy canned tuna don’t you?

For the corn muffins, I just used the easy Jiffy brand from a box that you can whip up in 20 minutes. Enjoy!

Original recipe by Megan Ware, RDN, LD. Registered and Licensed Dietitian Nutritionist in Dallas, TX.