Corn and Crab Chowder
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
Introduction
GF, Vegan, 2C serving GF, Vegan, 2C servingNumber 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.
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.