Corn and Crab Chowder
- Number of Servings: 3
Ingredients
Directions
1 can (6.5 oz), drained Blue Crab, canned 3 ear, medium (6-3/4" to 7-1/2" Sweet Corn, Fresh 74 gram(s) bell pepper, red, sweet, raw 105 gram baby bok choy (1 cup shredded; 70 grams) (by AMY14609) 1 tbsp Extra Virgin Olive Oil 1000 mL Water, tap 3 teaspoon Soup, bouillon cubes and granules, low sodium, dry 2 tsp Thyme, ground 1 tsp Ground Red Pepper (by --SHELLEY--) 2 bay leaves
Saute veggies in olive oil
Add water, spices, and bouillon
Let cook ~10 min
Use immersion blender to blend to desired creaminess
Drain crab, add to soup
Serve Approx 3 servings - 2 cups each
Serving Size: 3 2c servings
Number of Servings: 3
Recipe submitted by SparkPeople user EMCKRE.
Add water, spices, and bouillon
Let cook ~10 min
Use immersion blender to blend to desired creaminess
Drain crab, add to soup
Serve Approx 3 servings - 2 cups each
Serving Size: 3 2c servings
Number of Servings: 3
Recipe submitted by SparkPeople user EMCKRE.
Nutritional Info Amount Per Serving
- Calories: 183.1
- Total Fat: 6.4 g
- Cholesterol: 37.1 mg
- Sodium: 186.9 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 3.6 g
- Protein: 12.3 g
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