Corn And Crab Chowder
From krumkake 17 years ago
- 45 minutes to make
- Serves 6
I love chowders, and I made this one fairly low-fat by using fat-free half-and-half, and fat-free chicken stock. If you don't need to watch your fat intake, you can make it with the full-fat versions. It's a delicious, easy chowder either way!
Ingredients
- 1 tablespoon extra-virgin olive oil shopping list
- 3 tablespoons butter shopping list
- 2 ribs celery, chopped shopping list
- 1 medium onion, chopped shopping list
- 1 small red bell pepper, seeded and diced (optional - I have never used this) shopping list
- 2 teaspoons garlic salt shopping list
- 2 teaspoons Old Bay seafood seasoning shopping list
- salt and freshly ground black pepper, to taste shopping list
- if you can buy Tastefully Simple products where you live, add a heaping tablespoon of onion onion shopping list
- 3 tablespoons flour (one or two tablespoons more if you like a thick chowder) shopping list
- 2 cups fat-free chicken broth (I prefer to use chicken stock if I can find it, or have it on hand) shopping list
- 1 quart fat-free half-and-half shopping list
- 1 heaping tablespoon chicken base shopping list
- 3 cups frozen corn (not canned corn) shopping list
- 8 ounces cooked lump crabmeat (use the best quality you can find) shopping list
How to make it
- Heat oil and butter in a deep pot; add veggies and sauté for 1 minute.
- Add seasonings to pot, and continue to sauté for 5 minutes.
- Sprinkle flour over cooked veggies and cook for 2 minutes, stirring constantly.
- Slowly stir in broth and half-and-half and chicken base.
- Bring chowder to a very gentle simmer.
- Add corn and crab, heating very gently (do not boil) until all ingredients are heated through.
- Add more seasoning, if desired, to taste.
- NOTE: If desired, add 2 cups cooked, diced potatoes to chowder when you add corn and crab.
saute veggies in butter and oil, then stir in flour and saute a couple more minutes
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The Rating
Reviewed by 4 people-
Sounds Delicious, especially with Fall around the corner & Fresh Corn still being Harvested, will be excellent with it Fresh off the Cobb! Thanks for posting the recipe :o)
tannzzi
in Portage loved it
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5 from me!
orangeskipper
in Redding loved it
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Krum that was heavenly! so delicious thanks
mystic_river1
in Bradenton loved it
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