Texas Corn Chowder
La Cima

2 onions, diced
3 red bell peppers, diced
3 green bell peppers, diced
1/4 cup butter
1/2 stalk celery
3 cups whole cut corn
1/2 gallon chicken stock
1 bay leaf
1 tsp basil
1 tsp thyme
1 cup diced potatoes
corn starch
1 1/2 quarts heavy cream
salt and pepper
chicken base
1/2 lb lump crab meat
cornbread crumbles

Saute onions, peppers, and celery in butter. Add chicken stock, corn, bay leaf, thyme and basil. Stir in potatoes. Cook for 15 minutes. Thicken as needed with slurry cornstarch. Add heavy cream, s/p, and chicken base to taste. Stir in crab meat. Garnish with cornbread crumbles.