Prep 15 mins
Cook 30 mins
This easy creamy-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. From Cooking Light.
- 2 tablespoons butter
- 1 cup chopped onion
- 3⁄4 cup chopped celery
- 1 garlic clove, minced
- 1 lb red potatoes (cubed)
- 3 tablespoons all-purpose flour
- 2 1⁄2 cups 2% low-fat milk
- 2 teaspoons chopped fresh thyme
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon grated whole nutmeg
- 1 (14 3/4 ounce) can cream-style corn
- 1 (14 ounce) can reduced-sodium fat-free chicken broth
- 8 ounces lump crabmeat, shell pieces removed
- 3 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 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.
We loved this!! The only change i may make next time is to reduce the amount of chicken broth, the soup wasn't quite as thick as I usually like chowders to be. Made & Reviewed for ZWT6! :)
I made this for supper tonight. I had a can of jumbo lump crabmeat and didn't want to make crab cakes again. This is delicious. I followed the directions exactly. My teenage son loved it, too. Definitely one we'll make again and again. Thanks for sharing!