Corn Chowder With Crab Meat And Roasted Red Peppers

1 1/2 T unsalted butter
6 scallions
2 ribs celery
2 cups frozen corn kernels ( about one 10-ounce package) or 3 large ears of fresh corn
4 cups milk
1/2 cup jarred roasted red peppers or whole pimientos
1/2 pound jumbo lump crab meat
8 sprigs Italian parsley
1/3 cup dry sherry
Salt and fresh pepper to taste

• Put butter in a deep, heavy skillet over medium-high heat.
• Trim scallions and celery and cut each crosswise into 4 pieces.
• Put in food processor and pulse until just chopped.
• Add to skillet, raise the heat to high, stir, and cook for 2 minutes or until barely softened.
• If using frozen corn, empty box into colander and let hot tap water run over the corn for 1 or 2 minutes, until defrosted.
• If using fresh corn, husk corn and cut off kernels.
• Add corn to skillet and stir.
• Add the milk.
• Chop the roasted peppers and add to skillet.
• Stir, cover and bring to just a boil, then reduce heat and simmer, stirring several times.
• Add the crab and stir.
• Chop the parsley and add to skillet along with the sherry, salt and pepper to taste.
• Cook for 3 or 4 minutes.
• Taste, adjust seasonings and serve.

Makes 4 servings