crab and corn chowder
This is a lower fat, healthier version adapted from a Rachel Ray recipe. Delicious!!!
prep time
30 Min
cook time
30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 tablespoons unsalted butter
- 4 slices oscar myer ready to serve bacon, crumbled
- 1 medium onion, chopped
- 1/2 - red bell pepper, chopped
- 2 stalks celery, shopped
- 4 sprigs fresh thyme
- 3 cups fat free half and half
- 2 teaspoons old bay seasoning
- 2 cups unsalted chicken stock
- 1-2 teaspoon hot sauce (to taste)
- 2 tablespoons all purpose flour
- 1 cup frozen shredded potatoes
- 6 ounces lump crab meat, broken up
- 1 cup frozen corn kernels
- - chopped chives or fresh parsley, for garnish
- - salt and pepper to taste
How To Make crab and corn chowder
-
Step 1In a large pot over medium high heat, melt butter. Add onion, bell pepper, celery, bacon, and thyme.
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Step 2Season vegetables with salt, pepper, and hot sauce and cook for approx. 5 minutes.
-
Step 3Stir in flour and old bay seasoning and cook for 1 minute more, stirring constantly.
-
Step 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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Step 5Add crabmeat and corn and continue to simmer until heated through (an additional 5 - 10 minutes).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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