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


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.