Crab & Red Pepper Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 medium red bell peppers, sliced1 rib of celery, finely chopped8 oz. russet potatoes, peeled and cut into 1/2-inch cubes3/4 c. water2 c. nonfat milk12 oz. crabmeat1 cup corn (thawed if using frozen)1/2 cup finely chopped scallions (green and white parts)1 tsp. Old Bay seasoning1/2 c. fresh parsley, snipped3 Tbsp. light tub margarine1/2 tsp. salt1/4 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.
Makes 4 1.5-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user GYPZYE.
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.
Nutritional Info Amount Per Serving
- Calories: 242.5
- Total Fat: 4.8 g
- Cholesterol: 6.1 mg
- Sodium: 918.8 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 4.5 g
- Protein: 11.5 g
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