Chunky Potato-Crab Chowder |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This easy New England-style chowder lets the red-skinned potatoes shine. Cream-style corn is a surprise ingredient that adds a little sweetness and contributes to the creamy texture. Ingredients:
2 tablespoons butter |
1 cup chopped onion |
3/4 cup chopped celery |
1 garlic clove, minced |
3 1/2 cups (1-inch) cubed red potato (about 1 pound) |
3 tablespoons all-purpose flour |
2 1/2 cups 2% reduced-fat milk |
2 teaspoons chopped fresh thyme |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon grated whole nutmeg |
1 (14 3/4-ounce) can cream-style corn |
1 (14-ounce) can fat-free, less-sodium chicken broth |
8 ounces lump crabmeat, shell pieces removed |
3 tablespoons chopped fresh parsley |
1 teaspoon salt |
Directions:
1. Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; sauté 4 minutes. Add potato; sauté 1 minute. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in milk, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer 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.
|
|