Crab-Corn Chowder

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 cup crab cake mixture, reserved from crab cakes OR see recipe below
  • 2 cups frozen corn kernels
  • 2 bay leaves
  • 4 cups reduced-sodium chicken broth
  • 1 cup nonfat or lowfat milk
  • Salt and ground black pepper
  • 1 tablespoon chopped parsley leaves
Directions

In a large saucepan, combine crab cake mixture, corn and bay leaves. Pour over broth and set pan over medium-high heat. Simmer 5 minutes. Stir in milk and simmer 2 minutes, until hot. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and garnish with chopped fresh parsley.

Crab Cake Mixture:

12 ounces fresh lump crabmeat (or an equal amount of canned lump crabmeat)

2 tablespoons lowfat sour cream

2 1/4 teaspoons oats (regular or quick-cooking)

2 1/4 teaspoons seasoned dry bread crumbs

3/4 teaspoon Dijon mustard

1/2 teaspoon crab boil seasoning (recommended: Old Bay)

1/4 teaspoon dried oregano

Pinch ground black pepper

1/2 teaspoons olive oil

In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.

Yield: about 1 cup


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