Corn and Crab Chowder Dinner

Make weeknight dinner fast and easy. Here's a main course recipe and three suggestions for rounding it out into a complete meal. Find out how to effortlessly dress up starters, sides, and desserts to fit the meal's main course.

By Fraya Berg

The Menu

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.

Corn and Crab Chowder

Corn and Crab Chowder recipe >>

Herb Cheese and Crackers

Pick up a package of creamy herb cheese and serve with plain crackers such as water biscuits.

Sugar Snap Peas with Lemon Butter

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.

Broiled Peaches

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.