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)

(2)

Recipe by TakeOut4Me

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

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READY IN: 40mins

SERVES: 4

YIELD: 4-6 cups

UNITS: US

INGREDIENTS

Nutrition

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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