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
Heat a large stockpot over medium-high. Spray lightly with Pam and cook bell peppers and celery 3-4 minutes or until the peppers are tender-crisp.
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.
This was easy to change to meat my dietary needs (switched cauliflower for the potatoes, coconut milk for the cows milk, Ghee for the margarine, and omitted the corn) Turned out well, thanks
AMAZING! Made this for my family & in laws yesterday - everyone loved it! My 3 yr old son couldn't get enough of it! This is DEFINATELY a keeper! Already printed & added to my recipe file :) Thanks for sharing it!!
Awesome chowder. I ended up making mine w/ whole milk which upped the calories :( and I replaced the cayanne w/ cajun hot sauce, but other than that, I follwed the recipe to the "T." Loved it and will make it again!