Crab and Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 Tablespoons of Baco's (garnish)3 sprays of Pam1 large sweet onion, coarsely chopped (about 2 cups) 2 cloves garlic, minced 6 cups SwansonŽ Chicken Broth Low Sodium/Fat Free2 tsp. seafood seasoning 6 to 8 red potatoes OR fingerling potato, cut into 1-inch pieces (about 2 cups) 2 cups frozen whole kernel corn 1 container (8 ounces) refrigerated pasteurized lump crabmeat 1/2 cup evaporated Milk
Makes 6 Servings
On medium heat, spray pan with Pam. Add the onion and garlic to the saucepan and cook until the onion is tender.
Stir in the broth, seafood seasoning, potatoes and corn. Heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender.
Stir in the crabmeat and evaporated milk and cook for 5 minutes or until the mixture is hot and bubbling. Divide the chowder among 6 serving bowls. Top each with about 1 tablespoon bacos.
For thicker Chowder: mix appx 2 tablespoons of cornstarch with COLD water then add to soup mixture.
Number of Servings: 6
Recipe submitted by SparkPeople user EARTHYGIRL1.
On medium heat, spray pan with Pam. Add the onion and garlic to the saucepan and cook until the onion is tender.
Stir in the broth, seafood seasoning, potatoes and corn. Heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender.
Stir in the crabmeat and evaporated milk and cook for 5 minutes or until the mixture is hot and bubbling. Divide the chowder among 6 serving bowls. Top each with about 1 tablespoon bacos.
For thicker Chowder: mix appx 2 tablespoons of cornstarch with COLD water then add to soup mixture.
Number of Servings: 6
Recipe submitted by SparkPeople user EARTHYGIRL1.
Nutritional Info Amount Per Serving
- Calories: 192.2
- Total Fat: 2.3 g
- Cholesterol: 33.6 mg
- Sodium: 955.9 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 3.1 g
- Protein: 17.2 g
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