crab and corn chowder
This is a lower fat, healthier version adapted from a Rachel Ray recipe. Delicious!!!
yield
6 serving(s)
prep time
30 Min
cook time
30 Min
method
Stove Top
Ingredients For crab and corn chowder
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2 Tbspunsalted butter
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4 sliceoscar myer ready to serve bacon, crumbled
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1 mdonion, chopped
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1/2red bell pepper, chopped
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2 stalkcelery, shopped
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4 sprigfresh thyme
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3 cfat free half and half
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2 tspold bay seasoning
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2 cunsalted chicken stock
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1-2 tsphot sauce (to taste)
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2 Tbspall purpose flour
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1 cfrozen shredded potatoes
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6 ozlump crab meat, broken up
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1 cfrozen corn kernels
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chopped chives or fresh parsley, for garnish
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salt and pepper to taste
How To Make crab and corn chowder
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1In a large pot over medium high heat, melt butter. Add onion, bell pepper, celery, bacon, and thyme.
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2Season vegetables with salt, pepper, and hot sauce and cook for approx. 5 minutes.
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3Stir in flour and old bay seasoning and cook for 1 minute more, stirring constantly.
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4Whisk in half and half, then stir in chicken stock. Bring to a bubble, then add frozen potatoes and simmer until cooked (approx. 5 min).
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5Add crabmeat and corn and continue to simmer until heated through (an additional 5 - 10 minutes).
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