Corn and Crab Chowder

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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Corn and Crab Chowder calories by ingredient
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Introduction

GF, Vegan, 2C serving GF, Vegan, 2C serving
Number of Servings: 3

Ingredients

    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

Directions

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.

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