CREAM CHEESE FROSTING

I seem to always find a use for cream cheese frosting.  It makes almost anything tastes so yummy.  In the fall it seems we whip up a batch almost every weekend for carrot cake, pumpkin bars, or just hungry fingers!

8oz cream cheese
1/2 stick butter
1t vanilla
2c. powdered sugar

Beat first 3 ingredients until smooth.  Add powdered sugar and beat until creamy.  Can add more sugar to make it thicker consistency.

CRAB CORN CHOWDER

1 T extra-virgin olive oil
2 T butter
2 potatoes, peeled and diced
2 ribs celery, chopped
1 onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf
salt and pepper
1 T Old Bay seasoning
3 T flour
2c. chicken broth (one can)
4c. milk (I use lowfat, but whole milk or heavy cream would be good, too.)
3c. frozen corn kernels
6-8oz crab meat

Melt butter and evoo in a pot over med high heat.  Saute onions, celery, pepper, and potatoes for 5min.  Add Old Bay, salt & pepper, bay leaf, and flour.  Stir to combine.  Add chicken broth and bring to a boil.  Reduce heat to low, cover and cook for 15 min.  Add milk, corn, and crab meat and heat over med-low until warm.

May drizzle with sherry when serving, if desired.