Corn and Crab Chowder Dinner
- Corn and Crab Chowder (see recipe below)
- Herb Cheese and Crackers
- Sugar Snap Peas with Lemon Butter
- Broiled Peaches
A summer menu of Corn and Crab Chowder, Herb Cheese and Crackers, Sugar Snap Peas with Lemon Butter, and Broiled Peaches is such a treat. When corn is fresh from the farmer's market, you'll want to make this right away. Then, in the dead of winter when you want a sunny reminder of summer, you can make it with frozen corn and peaches, too.
Pick up a package of creamy herb cheese and serve with plain crackers such as water biscuits.
Mix a bit of grated lemon rind with softened butter. Steam sugar snap peas until tender-crisp; toss with lemon butter and season to taste.
Place peaches "cup" side up on a foil-lined broiler pan. Brush with honey and broil until just browned. Fill "cups" with small scoops of ice cream or sorbet.
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