Rating: 4 stars
29 Ratings
  • 1 star values: 3
  • 2 star values: 3
  • 3 star values: 4
  • 4 star values: 3
  • 5 star values: 16

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.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light October 2003

Gallery

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

Recipe Summary

Yield:
6 servings (serving size: 1 1/2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

265 calories; calories from fat 23%; fat 6.8g; saturated fat 3.8g; mono fat 1.9g; poly fat 0.6g; protein 16.3g; carbohydrates 36.5g; fiber 3.1g; cholesterol 47mg; iron 1.5mg; sodium 968mg; calcium 176mg.
Advertisement
Advertisement