Low Fat Crab and Corn Chowder

Submitted by TakeOut4Me

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

 

• 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

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.

Reviews

[Martin B.]

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!

 

[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]