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Chunky Potato-Crab Chowder

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 6 servings (serving size: 1 1/2 cups)
This easy New England-style chowder lets the red-skinned potatoes shine. Cream-style corn is a surprise ingredient that adds a little sweetness and contributes to the creamy texture.

Ingredients

  • 2 tablespoons butter
  • 1 cup chopped onion
  • 3/4 cup chopped celery
  • 1 garlic clove, minced
  • 3 1/2 cups (1-inch) cubed red potato (about 1 pound)
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups 2% reduced-fat milk
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated whole nutmeg
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 8 ounces lump crabmeat, shell pieces removed
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon salt

Nutrition Information

  • calories 265
  • caloriesfromfat 23 %
  • fat 6.8 g
  • satfat 3.8 g
  • monofat 1.9 g
  • polyfat 0.6 g
  • protein 16.3 g
  • carbohydrate 36.5 g
  • fiber 3.1 g
  • cholesterol 47 mg
  • iron 1.5 mg
  • sodium 968 mg
  • calcium 176 mg

How to Make It

  1. Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; sauté 4 minutes. Add potato; sauté 1 minute. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in milk, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.