Prep 10 mins
Cook 30 mins
A lower fat version of a corn chowder recipe I found online.
- 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) canpremium lump crabmeat
- 2 teaspoons Old Bay Seasoning (to taste)
- salt (to taste)
- pepper (to taste)
- 1 tablespoon flour (optional)
- 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.
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]