Spicy Corn and Crab Chowder, Lightened

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Spicy Corn and Crab Chowder, Lightened calories by ingredient
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From August 2010 Cooking Light, with low fat substitutions From August 2010 Cooking Light, with low fat substitutions
Number of Servings: 4


    1 Med Poblano Chile
    1 T butter
    1 C finely chopped onion
    1/2 t salt
    1/2 t sugar
    1/4 t red pepper
    1 (16 0z) pkg of frozen corn
    1 C FF Half and Half
    1- 8 Oz Russett Potato, peeled and chopped
    2 C Water
    2 T. All-Purpose Flour
    1 C FF Milk
    1-8 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.

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