Chunky Potato-Crab Chowder

TamTastic
TamTastic Posts: 19,224 Member
edited September 19 in Recipes
Chunky Potato-Crab Chowder

This easy New England-style chowder lets the red-skinned potatoes shine. Cream-style corn is a surprise ingredient that adds a little sweetness and contributes to the creamy texture.

Ingredients
2 tablespoons butter
1 cup chopped onion
3/4 cup chopped celery
1 garlic clove, minced
3 1/2 cups (1-inch) cubed red potato (about 1 pound)
3 tablespoons all-purpose flour
2 1/2 cups 2% reduced-fat milk
2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated whole nutmeg
1 (14 3/4-ounce) can cream-style corn
1 (14-ounce) can fat-free, less-sodium chicken broth
8 ounces lump crabmeat, shell pieces removed
3 tablespoons chopped fresh parsley
1 teaspoon salt


Preparation
Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; sauté 4 minutes. Add potato; sauté 1 minute. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in milk, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.
Yield
6 servings (serving size: 1 1/2 cups)

Nutritional Information
CALORIES 265(23% from fat); FAT 6.8g (sat 3.8g,mono 1.9g,poly 0.6g); IRON 1.5mg; CHOLESTEROL 47mg; CALCIUM 176mg; CARBOHYDRATE 36.5g; SODIUM 968mg; PROTEIN 16.3g; FIBER 3.1g

crab-chowder-ck-549810-l.jpg

Replies

  • TamTastic
    TamTastic Posts: 19,224 Member
    Chunky Potato-Crab Chowder

    This easy New England-style chowder lets the red-skinned potatoes shine. Cream-style corn is a surprise ingredient that adds a little sweetness and contributes to the creamy texture.

    Ingredients
    2 tablespoons butter
    1 cup chopped onion
    3/4 cup chopped celery
    1 garlic clove, minced
    3 1/2 cups (1-inch) cubed red potato (about 1 pound)
    3 tablespoons all-purpose flour
    2 1/2 cups 2% reduced-fat milk
    2 teaspoons chopped fresh thyme
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon grated whole nutmeg
    1 (14 3/4-ounce) can cream-style corn
    1 (14-ounce) can fat-free, less-sodium chicken broth
    8 ounces lump crabmeat, shell pieces removed
    3 tablespoons chopped fresh parsley
    1 teaspoon salt


    Preparation
    Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; sauté 4 minutes. Add potato; sauté 1 minute. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in milk, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.
    Yield
    6 servings (serving size: 1 1/2 cups)

    Nutritional Information
    CALORIES 265(23% from fat); FAT 6.8g (sat 3.8g,mono 1.9g,poly 0.6g); IRON 1.5mg; CHOLESTEROL 47mg; CALCIUM 176mg; CARBOHYDRATE 36.5g; SODIUM 968mg; PROTEIN 16.3g; FIBER 3.1g

    crab-chowder-ck-549810-l.jpg
  • squankish
    squankish Posts: 78 Member
    that sounds DELICIOUS! thank you :flowerforyou:
  • ali106
    ali106 Posts: 3,754 Member
    I'll take a bowl sis!!! mmmmmmm :tongue:
  • Melroxsox
    Melroxsox Posts: 1,040 Member
    that sounds SO Yummolicious!
  • TamTastic
    TamTastic Posts: 19,224 Member
    I'll take a bowl sis!!! mmmmmmm :tongue:
    When we get together this Fall, this is a must!!!! With the apple crisp recipe I posted too! :wink:
  • stephi92569
    stephi92569 Posts: 74
    Wow, that looks YUMMY!!! I'm definitely gonna have to make it.:tongue:
  • Healthier_Me
    Healthier_Me Posts: 5,600 Member
    Mmmmmmmmm chowda... the sodium scares me:frown:
This discussion has been closed.

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