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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I love chowders, and I made this one fairly low-fat by using fat-free half-and-half, and fat-free chicken stock. If you don't need to watch your fat intake, you can make it with the full-fat versions. It's a delicious, easy chowder either way! Read more ! Ingredients:
1 tablespoon extra-virgin olive oil |
3 tablespoons butter |
2 ribs celery, chopped |
1 medium onion, chopped |
1 small red bell pepper, seeded and diced (optional - i have never used this) |
2 teaspoons garlic salt |
2 teaspoons old bay seafood seasoning |
salt and freshly ground black pepper, to taste |
if you can buy tastefully simple products where you live, add a heaping tablespoon of onion onion |
3 tablespoons flour (one or two tablespoons more if you like a thick chowder) |
2 cups fat-free chicken broth (i prefer to use chicken stock if i can find it, or have it on hand) |
1 quart fat-free half-and-half |
1 heaping tablespoon chicken base |
3 cups frozen corn (not canned corn) |
8 ounces cooked lump crabmeat (use the best quality you can find) |
Directions:
1. Heat oil and butter in a deep pot; add veggies and sauté for 1 minute.
2. Add seasonings to pot, and continue to sauté for 5 minutes.
3. Sprinkle flour over cooked veggies and cook for 2 minutes, stirring constantly.
4. Slowly stir in broth and half-and-half and chicken base.
5. Bring chowder to a very gentle simmer.
6. Add corn and crab, heating very gently (do not boil) until all ingredients are heated through.
7. Add more seasoning, if desired, to taste.
8. NOTE: If desired, add 2 cups cooked, diced potatoes to chowder when you add corn and crab.
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