Chunky Potato-Crab Chowder
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Ingredients
2 tablespoons butter
1 cup chopped onion
3/4 cup chopped celery
1 clove garlic, minced
3 ½ cups (1-inch thick) diced red potatoes (about 1 pound)
3 tablespoons all-purpose flour
2 ½ cups low-fat milk 2%
2 teaspoons chopped fresh thyme
½ teaspoon freshly ground black pepper
¼ teaspoon grated whole nutmeg
1 can cream sauce corn (14 3/4 oz)
1 can low-sodium, fat-free chicken stock (14 ounces)
8 oz crab meat, no carapace pieces
3 tablespoons chopped fresh parsley
1 teaspoon salt
To make
This simple New England-style soup gives the potatoes a ruddy crust. Creamy corn is an unexpected ingredient that adds a bit of sweetness and adds a creamy texture.
Melt the butter in a large saucepan over medium-high heat. Add the onion, celery and garlic; simmer for 4 minutes. Add the potatoes; saute for 1 minute. Sprinkle with flour; cook for 1 minute, stirring constantly. Add the milk, thyme, pepper, nutmeg, corn and stock. Bring to a boil over medium heat, stirring frequently. Cover, reduce the heat and simmer for 20 minutes or until the potatoes are tender, stirring occasionally. Add the crab, parsley and salt; cook for 5 minutes, stirring occasionally.
Melt the butter in a large saucepan over medium-high heat. Add the onion, celery and garlic; simmer for 4 minutes. Add the potatoes; saute for 1 minute. Sprinkle with flour; cook for 1 minute, stirring constantly. Add the milk, thyme, pepper, nutmeg, corn and stock. Bring to a boil over medium heat, stirring frequently. Cover, reduce the heat and simmer for 20 minutes or until the potatoes are tender, stirring occasionally. Add the crab, parsley and salt; cook for 5 minutes, stirring occasionally.
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Author:Admin
Published: 11/20/2023 8:31 PM
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