Recipe
Chunky Potato-crab Chowder Recipe
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Pointsevenout / All my dishes 2 years, 2 months ago
This easy New-England style chowder lets red-skinned potatoes shine. Cream-style corn is a suprise ingredient that adds a little sweetness and contributes to the creamy texture. Taken from Cooking Light 2004.
Prep:10m Cook:30m Servings:6
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 Pointseveno |
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Ingredients
- 2T butter
- 1c onion, chopped
- 3/4c celery, chopped
- 1 garlic clove, minced
- 3 1/2c red potato, 1" cubed, about 1 pound
- 3T all-purpose flour
- 2 1/2c 2% reduced-fat milk
- 2t fresh thyme, chopped
- 1/2t freshly ground black pepper
- 1/4t whole nutmeg, grated
- 1 (14 3/4oz) can cream style corn
- 1 (14oz) can chicken broth, fat-free, less-sodium
- 8oz lump crab meat, shell pieces removed
- 3T fresh parsley, chopped
- 1t salt
Directions
- Melt butter in a large sauce pan over medium-high heat. Add onion, celery, and garlic; saute 4 minutes. Add potato; saute 1 minute. Sprinkle with flour; saute 1 minute. Stir in milk and next 5 ingredients. Bring to a boil 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.
- Serving size 1 1/2 cups: 265 calories; 23% from fat.
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pointsevenout 2 years, 2 months ago said:
Made this recipe for the first time last night. Found it while browsing through my old Cooking Light recipes. It's a delightful change from the same old clam chowder.
mellian 2 years, 1 month ago said:
The freshly grated nutmeg would be excellent. I must try this!
pointsevenout 10 months, 2 weeks ago said:
Made a double batch today. Recipe holds well. Finally a picture.
Used corn on the cob from the freezer for this batch. Just barely cut the tips off the corn kernels and milk the cob with the back of the knife to make creamy style corn.
sparow64 10 months, 2 weeks ago said:
Sounds great! Saving to try.
karlyn255 5 months, 3 weeks ago said:
Yummy