Corn and Crab Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 slices Bacon1 clove of Garlic2 Ribs of Celery2 Potatoes1 Onion1 Small Red Bell Pepper1 Small Jalapeno3 Ears of Corn, or 2 Cups Frozen Corn1 Bay Leaf1/4 tsp dried Thyme1 tbs Old Bay2 tbs Flour8 oz Crab Meat1 Can Cream Corn2 Cups Reduced Sodium Chicken Broth2 Cups 2% MilkSalt and Pepper To TasteHot Sauce To Pass at Table
Cook Bacon. Remove from pan and reserve 2 tablespoons of drippings.
Add chopped celery, onion, red bell pepper, and jalapenjo to pan. Cook until tender. Meanwhile, prick potatoes and put in microwave on high for 5-6 minutes. Once cooled down, chop potatoes and add to pan. Add bay leaf and season with old bay seasoning and thyme. Cook 5 minutes.
Roast corn on a baking sheet in a 350 degree oven for 5 minutes. (if using frozen, skip this step.)
Add flour, cook for 1-2 minutes more.
Add chicken stock and bring to boil. Cook covered 10 minutes and uncovered 5 minutes.
Stir in milk, creamed corn and corn. Cook until thick. Add crab to hot chowder. Turn off heat. Season to taste with salt and pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user BEFFY7.
Add chopped celery, onion, red bell pepper, and jalapenjo to pan. Cook until tender. Meanwhile, prick potatoes and put in microwave on high for 5-6 minutes. Once cooled down, chop potatoes and add to pan. Add bay leaf and season with old bay seasoning and thyme. Cook 5 minutes.
Roast corn on a baking sheet in a 350 degree oven for 5 minutes. (if using frozen, skip this step.)
Add flour, cook for 1-2 minutes more.
Add chicken stock and bring to boil. Cook covered 10 minutes and uncovered 5 minutes.
Stir in milk, creamed corn and corn. Cook until thick. Add crab to hot chowder. Turn off heat. Season to taste with salt and pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user BEFFY7.
Nutritional Info Amount Per Serving
- Calories: 466.7
- Total Fat: 6.9 g
- Cholesterol: 56.9 mg
- Sodium: 919.6 mg
- Total Carbs: 75.3 g
- Dietary Fiber: 8.5 g
- Protein: 27.7 g
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