Low Fat Crab and Corn Chowder

Name: Low Fat Crab and Corn Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6 cups, 4 serving(s)
Ingredients: 1 tablespoon olive oil; 2 minced garlic cloves; 1 cup chopped onion; 1 cup chopped celery; 1/2 cup chopped carrot; 1 cup cubed potato (about 2 large); 1/2 cup chopped red bell pepper; 1 (8 ounce) can corn (Mexicorn is best); 1 (10 1/2 ounce) can vegetable broth (Swanson); 4 cups skim milk; 1 teaspoon butter; 1 bay leaf; 1 (6 ounce) can premium lump crabmeat; 2 teaspoons Old Bay Seasoning (to taste); salt (to taste); pepper (to taste); 1 tablespoon flour (optional)

Submitted by TakeOut4Me

"A lower fat version of a corn chowder recipe I found online."

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Ready In:: 40mins
Ingredients:: 17
Yields:: 4-6 cups
Serves:: 4

ingredients

1 tablespoon olive oil
2 minced garlic cloves
1 cup chopped onion
1 cup chopped celery
¹⁄₂ cup chopped carrot
1 cup cubed potato (about 2 large)
¹⁄₂ cup chopped red bell pepper
1 (8 ounce) can corn (Mexicorn is best)
1 (10 1/2 ounce) can vegetable broth (Swanson)
4 cups skim milk
1 teaspoon butter
1 bay leaf
1 (6 ounce) can premium lump crabmeat
2 teaspoons Old Bay Seasoning (to taste)
salt (to taste)
pepper (to taste)
1 tablespoon flour (optional)

directions

Heat oil in a large stockpot over medium heat.
Add onion and garlic and saute for a few minutes, stirring often.
Add celery, carrot, potatoes and peppers and saute until slightly softened, about 5 minutes (NOTE: if potatoes stick, add a little more oil).
If you prefer thicker chowder, add the flour now and stir constantly for 2 minutes until cooked
Add corn, broth and milk and Bay leaf and bring to a simmer.
Simmer over medium-low heat for about 20-25 minutes or until vegetables are softened.
Gently stir in can of crabmeat and Old Bay seasoning.
Salt, Pepper and butter to taste.

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Reviews

Fantastic recipe! Tastes luxurious and thoroughly bad for you. I doubled the corn and crab (I used half real claw meat and half canned crab from the tuna aisle to keep the cost down) and thickened it a bit more with a cornstarch slurry because I like it nice and thick. Delicious! This one is a keeper. Will make again and again!

Martin B.
Now this is one great tasting chowder that I was very happy to share with no one else but my other half! GREAT, GREAT, GREAT, GREAT, GREAT! The only thing I might do differently another time would be to add a bit more of the crab meat, but that's definitely not a complaint but rather personal preference showing! With out a doubt, this is a keeper recipe, & I thank you for sharing it! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

Sydney Mike