Crab & Corn Chowder (Semi-Low Carb)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 538.3
- Total Fat: 39.0 g
- Cholesterol: 163.4 mg
- Sodium: 556.2 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 3.9 g
- Protein: 23.4 g
View full nutritional breakdown of Crab & Corn Chowder (Semi-Low Carb) calories by ingredient
Introduction
This isn't super low carb, but it's was my low carb solution :) Great way to use up fresh corn on the cob! This isn't super low carb, but it's was my low carb solution :) Great way to use up fresh corn on the cob!Number of Servings: 8
Ingredients
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Olive Oil, 1 tbsp
Butter, unsalted, 1 tbsp
Onions, raw, 1 small chopped
Red bell peppers, 1 small chopped
Celery, raw, 2 stalk, medium (7-1/2" - 8" long) chopped
10 oz frozen Cauliflower- thawed & cut into small pieces
Sweet Corn, Fresh, 5 ear, medium (6-3/4" to 7-1/2" long) cut from the cob
Old Bay Seasoning, 2 tbsp
Salt to taste (about 1 tsp)
White Wine, 8 fl oz
Chicken Broth, 1 cup (8 fl oz)
Cream Cheese- 8 ounces cubed (16 if you want it thicker)
Half and Half Cream, 3 cups
Lump Crab, canned, 16 oz
1 Bay Leaf
Directions
Serving Size: Serves 8
1. Melt butter in a large stock pot.over medium heat. Add the olive oil and bring it up to heat.
2. Add the onions, bell pepper and celery. Saute for about 5 minutes, until the onions become transparent.
4. Add the cauliflower & corn kernels. Season the veggies with the Old Bay seasoning and salt. Saute about 3 minutes to heat everything up.
5. Add the wine to deglaze the pan. Scrape any bits from the bottom. Add the chicken stock and bring to a low boil.
6. Add the cream cheese cubes and stir them into the veggie mixture until they are melted and incorporated into the liquid. (the more cream cheese you add, the thicker it will be)
7. Add the half and half, the crab and the bay leaf.
8. Cover and cook over medium-low heat for 20-25 minutes stirring regularly. You can cover it if you want, but the evaporation will also help it to thicken up.
Serve with chopped green onions and a little hot sauce.
Number of Servings: 8
Recipe submitted by SparkPeople user JESSICALEGAN.
1. Melt butter in a large stock pot.over medium heat. Add the olive oil and bring it up to heat.
2. Add the onions, bell pepper and celery. Saute for about 5 minutes, until the onions become transparent.
4. Add the cauliflower & corn kernels. Season the veggies with the Old Bay seasoning and salt. Saute about 3 minutes to heat everything up.
5. Add the wine to deglaze the pan. Scrape any bits from the bottom. Add the chicken stock and bring to a low boil.
6. Add the cream cheese cubes and stir them into the veggie mixture until they are melted and incorporated into the liquid. (the more cream cheese you add, the thicker it will be)
7. Add the half and half, the crab and the bay leaf.
8. Cover and cook over medium-low heat for 20-25 minutes stirring regularly. You can cover it if you want, but the evaporation will also help it to thicken up.
Serve with chopped green onions and a little hot sauce.
Number of Servings: 8
Recipe submitted by SparkPeople user JESSICALEGAN.