Chunky Potato-Crab Chowder

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

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.

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 265
  • Calories from fat: 23%
  • Fat: 6.8g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 16.3g
  • Carbohydrate: 36.5g
  • Fiber: 3.1g
  • Cholesterol: 47mg
  • Iron: 1.5mg
  • Sodium: 968mg
  • Calcium: 176mg

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

Preparation

  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.
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