I sautee a chopped onion in some butter and olive oil...adda crushed clove of garlic....and while that is sauteeing, I cut up 4 or 5 big ribs of celery, dump them into the pot, add the chicken broth9 low sodium, because I made it myself and froze it!!) and a bay leaf and about 1/2 teaspoon of fresh thyme because that's all I had, and simmer for about 20 minutes, added some frozen corn and Yukon gold potatoes, cut up and simmered another 30 minutes ( it was getting very thick as the potatoes cooked!)..added about aas much milk as I had added chicken broth....and a can of creamed corn...don't know if that containes milk or not...if it does...I would guess that some frozen corn given a quick pulse in the food processor or the blender might do much the same thing. It still needed something so I added some finely chopped jalapenos....not much!!....and a small squeeze...again very little! of lime jilce. Linda C

Is crab an herb? LOL I like crab in my corn chowder! Crab And Corn Chowder Source: RacaelRay 2T Extra virgin olive oil2T unsalted butter 1 large red potato, peeled and diced 2 ribs celery, chopped 1 medium yellow onion, chopped 1/2 red bell pepper, chopped 10 oz frozen corn kernels 1 bay leaf Salt & freshly ground black pepper 1T Old Bay Seasoning 3T flour 1/4 c dry sherry 3 c chicken stock 12 oz lump crab meat 3 c milk or half-n-half 1/4 tsp cayenne pepper Heat a medium soup pot over medium high heat. Add the olive oil and butter. Chop the vegetables and add them to the hot oil/butter in pot, season with salt, pepper and Old Bay. Cook for 5 minutes or until tender. Stir in the flour and cook for 1 minute. Add the sherry and cook for 1 minute. Whisk in the stock and bring to a bubble. Stir in the crab, reduce heat and add the milk. Bring to low simmer, cook for 2-3 minutes. Stir in the cayenne, discard the bay leaf and serve. Okay, fine...I guess crab doesn't count. Can't blame me for trying! Creamy Corn & Potato Soup 3 c potatoes, diced 3 c water 2 T butter 2 ½ c fresh or frozen corn kernels 1 c diced green beans ½ c chopped celery ½ c chopped onion 2 c milk 1 tsp salt ¼ tsp paprika 1/8 tsp basil 1 T minced parsley ¼ c chopped chives In medium saucepan bring potatoes and water to a boil over high heat. Reduce heat to medium and cook until potatoes are tender. Do not Drain. Mash potatoes slightly to break them up but not completely. While potatoes cook, melt butter in skillet and add corn, beans, celery and onions. Saute until all vegetables are soft, stirring occasionally. Add vegetables to potatoes & water. Add remaining ingredients and stir well. Bring to a simmer and serve. Linda

I'll walk you through a good chowder recipe! Please hang around....hopefully you will see this. : ) Just made my first corn chowder of the fall season last weekend... I'll post it here or on your other posting.

Check out this thread at Recipelink & see if the 3 recipes there could be adapted. Here is a link that might be useful: Bonefish