Low Fat Crab and Corn Chowder

READY IN: 40mins
Recipe by TakeOut4Me

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

Top Review by Sydney Mike

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]

Ingredients Nutrition

Directions

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

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