Crab and Corn ChowderSubmitted by: EARTHYGIRL1
IntroductionLowfat Alternative Lowfat Alternative
6 Tablespoons of Baco's (garnish)
3 sprays of Pam
1 large sweet onion, coarsely chopped (about 2 cups)
2 cloves garlic, minced
6 cups Swanson® Chicken Broth Low Sodium/Fat Free
2 tsp. seafood seasoning
6 to 8 red potatoes OR fingerling potato, cut into 1-inch pieces (about 2 cups)
2 cups frozen whole kernel corn
1 container (8 ounces) refrigerated pasteurized lump crabmeat
1/2 cup evaporated Milk
On medium heat, spray pan with Pam. Add the onion and garlic to the saucepan and cook until the onion is tender.
Stir in the broth, seafood seasoning, potatoes and corn. Heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender.
Stir in the crabmeat and evaporated milk and cook for 5 minutes or until the mixture is hot and bubbling. Divide the chowder among 6 serving bowls. Top each with about 1 tablespoon bacos.
For thicker Chowder: mix appx 2 tablespoons of cornstarch with COLD water then add to soup mixture.
Number of Servings: 6
Recipe submitted by SparkPeople user EARTHYGIRL1.