Crab-Corn Chowder
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 252
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 26
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 24
- Cholesterol
- 92
- Sodium
- 1093
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
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
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
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:
- 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