Crab & Red Pepper ChowderSubmitted by: AETERNE
2 medium red bell peppers, sliced
1 rib of celery, finely chopped
8 oz. russet potatoes, peeled and cut into 1/2-inch cubes
3/4 c. water
2 c. nonfat milk
12 oz. crabmeat
1 cup corn (thawed if using frozen)
1/2 cup finely chopped scallions (green and white parts)
1 tsp. Old Bay seasoning
1/2 c. fresh parsley, snipped
3 Tbsp. light tub margarine
1/2 tsp. salt
1/4 tsp. cayenne pepper
Add the potatoes and water. Increase heat to high and bring to a boil. Reduce heat and simmer, covered, for 8 minutes or until the potatoes are tender.
Increase heat to medium. Stir in the milk. Mash the soup lightly with a potato masher to thicken slightly.
Stir in the crabmeat, corn, scallions, and Old Bay. Cook, covered, for 10 minutes or until heated thoroughly. Remove from heat and stir in remaining ingredients. Let stand, covered, for 10 minutes to absorb flavors.
Makes 4 1.5-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user GYPZYE.