Spicy Corn and Crab Chowder, Lightened
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Med Poblano Chile1 T butter1 C finely chopped onion1/2 t salt1/2 t sugar1/4 t red pepper1 (16 0z) pkg of frozen corn1 C FF Half and Half1- 8 Oz Russett Potato, peeled and chopped2 C Water2 T. All-Purpose Flour1 C FF Milk1-8 oz Container Crab Claw Meat
Makes 4 Servings:
1) Preheat broiler
2) Place poblano on a foil-lined baking sheet. Broil 8 min. on each side. Place in a zip lock back and seal. Let stand 10 minutes. Peel and chop.
3) Melt butter in a Dutch over over med-high heat. Add onion thru red pepper to pan; saute 4 mins, stirring occassionally. Add corn saute 2 mins. Remove 3/4 corn mixture and 3/4 C half and half. Process in a blender until smooth. Add potato to pan, saute i min. Stir in water & bring to a boil. Cook 4 mins or until potato is almost tender.
Reduce heat to medium.
4) Combine remaining 1/2 C half and half with flour in a small bowl, stirring until smooth. Add flour mixture to pan. Cook 1 min, stirring constanty. Return corn puree to pan and stir in poblano, milk and crab. Bring to a simmer.
Cook 3 mins, stirring frequently.
Number of Servings: 4
Recipe submitted by SparkPeople user LELLEDGE.
1) Preheat broiler
2) Place poblano on a foil-lined baking sheet. Broil 8 min. on each side. Place in a zip lock back and seal. Let stand 10 minutes. Peel and chop.
3) Melt butter in a Dutch over over med-high heat. Add onion thru red pepper to pan; saute 4 mins, stirring occassionally. Add corn saute 2 mins. Remove 3/4 corn mixture and 3/4 C half and half. Process in a blender until smooth. Add potato to pan, saute i min. Stir in water & bring to a boil. Cook 4 mins or until potato is almost tender.
Reduce heat to medium.
4) Combine remaining 1/2 C half and half with flour in a small bowl, stirring until smooth. Add flour mixture to pan. Cook 1 min, stirring constanty. Return corn puree to pan and stir in poblano, milk and crab. Bring to a simmer.
Cook 3 mins, stirring frequently.
Number of Servings: 4
Recipe submitted by SparkPeople user LELLEDGE.
Nutritional Info Amount Per Serving
- Calories: 311.9
- Total Fat: 4.1 g
- Cholesterol: 84.0 mg
- Sodium: 322.0 mg
- Total Carbs: 51.2 g
- Dietary Fiber: 5.0 g
- Protein: 19.8 g
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