Corn & Crab Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tbsp Olive or Canola Oil1/ cup chopped onion1/2 cup red pepper, seeded & chopped1 1/2- 2 cups diced potato (peeled or unpeeled)3 cups Low sodium chicken broth1 15oz can pureed squash or pumpkin16oz froxen corn, thawed2 6oz cans crabmeat (or use fresh)2 Tbsp fresh thyme (or 2 tsp dried)2 12oz cans evaporated low fat milkBlack Pepper to taste
In large pot, saute oil, onion, red pepper (and thyme if using dried) until soft. Add broth, corn, and potato. Simmer until potato is tender, about 20 minutes. Stir in pumpkin, fresh thyme, ground pepper, crabmeat, and milk. Simmer about 15 minutes.
Remove about 1/3 of soup and process in food processor. Stir back into soup and heat through.
Serves 6-8
Serving Size: 6-8
Number of Servings: 6
Recipe submitted by SparkPeople user MAINAIXGIRL.
Remove about 1/3 of soup and process in food processor. Stir back into soup and heat through.
Serves 6-8
Serving Size: 6-8
Number of Servings: 6
Recipe submitted by SparkPeople user MAINAIXGIRL.
Nutritional Info Amount Per Serving
- Calories: 285.7
- Total Fat: 4.5 g
- Cholesterol: 55.1 mg
- Sodium: 767.9 mg
- Total Carbs: 42.0 g
- Dietary Fiber: 5.5 g
- Protein: 22.8 g
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