Chunky Potato-crab Chowder |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This easy New-England style chowder lets red-skinned potatoes shine. Cream-style corn is a suprise ingredient that adds a little sweetness and contributes to the creamy texture. Taken from Cooking Light 2004. Ingredients:
2t butter |
1c onion, chopped |
3/4c celery, chopped |
1 garlic clove, minced |
3 1/2c red potato, 1 cubed, about 1 pound |
3t all-purpose flour |
2 1/2c 2% reduced-fat milk |
2t fresh thyme, chopped |
1/2t freshly ground black pepper |
1/4t whole nutmeg, grated |
1 (14 3/4oz) can cream style corn |
1 (14oz) can chicken broth, fat-free, less-sodium |
8oz lump crab meat, shell pieces removed |
3t fresh parsley, chopped |
1t salt |
Directions:
1. Melt butter in a large sauce pan over medium-high heat. Add onion, celery, and garlic; saute 4 minutes. Add potato; saute 1 minute. Sprinkle with flour; saute 1 minute. Stir in milk and next 5 ingredients. Bring to a boil over medium heat; stirring frequently. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.
2. Serving size 1 1/2 cups: 265 calories; 23% from fat.
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