Chunky Potato Crab Chowder


POINTS: 4
MAKES: 6 servings (Mine were a little over a cup each)
CRISPY RATING: Thick, crabby, yummy, and easy

Ingredients
  • 2 Tablespoons Light Butter
  • 1 Cup Chopped Onion
  • 3/4 Cup Chopped Celery
  • 1 Carrot, chopped
  • 1 Garlic Clove, minced
  • 1 Pound Red Potatoes, cubed
  • 3 Tablespoons All-purpose Flour
  • 2 1/2 Cups Skim Milk
  • 2 Teaspoons Chopped Fresh Thyme
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • 1/4 Teaspoon Nutmeg, grated
  • 14 3/4 Ounces Creamed Corn - Del Monte, 1 can
  • 14 Ounces Low Sodium Chicken Broth
  • 8 Ounces Imitation Crabmeat - Leg Style, shell pieces removed
  • 6 Ounces Canned Crabmeat - Orleans
  • 3 Tablespoons Chopped Fresh Parsley

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.

2. Bring to a simmer over medium heat, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.

3. Stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.


MY NOTES AND THOUGHTS:

1. It looks like a big ingredient list, but really it's very straightforward. Chop, dump, simmer. :)

2. I rarely have fresh parsley around, so I skip that, but sometimes toss in some dried parsley for color. I also use dried thyme.

This recipe is from Weight Watcher boards where I saw it posted by CDGBag.

From MC - Per Serving: 242 Calories; 3g Fat (10.8% calories from fat); 16g Protein; 40g Carbohydrate; 4g Dietary Fiber; 32mg Cholesterol; 782mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.


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