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2 votes | 4523 views

Perfect for fall, Crab and Corn Chowder fits the bill for a satisfying main dish lunch or dinner chowder. This is from the Crown Prince website.

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $1.21 view details
  • 2 cans Crown Prince Natural Lump White Crab Meat, drained and rinsed
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, minced
  • 2 medium potatoes, peeled and cubed
  • 1 1/2 teaspoons seasoned salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (I used 1/4 tsp. and it was plenty for us)
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground nutmeg
  • 3 cups fat free chicken broth
  • 1 1/2 cups 2% low fat milk ( used half and half)
  • 2 1/2 cups corn kernels (about 3 cobs fresh corn)
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon grated lemon rind

Directions

  1. Warm the butter in a large stockpot over medium heat. Add the onion, carrot, celery and garlic and cook for 5 minutes. Stir in the potatoes, spices, broth and milk. Bring to a boil.
  2. Reduce heat to low and cook for 15 minutes (uncovered), or until potatoes are tender.
  3. In a food processor, process 2 cups of the corn until smooth. Stir into chowder with remaining corn kernels, crab meat, parsley and lemon rind. Cook for 5 minutes, or until heated through.
  4. NOTE: For thicker chowder, use heavy cream instead of milk. Fresh corn works best in this chowder; however, canned or frozen may be used.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 305g
Recipe makes 6 servings
Calories 168  
Calories from Fat 57 34%
Total Fat 6.48g 8%
Saturated Fat 3.68g 15%
Trans Fat 0.0g  
Cholesterol 16mg 5%
Sodium 1088mg 45%
Potassium 542mg 15%
Total Carbs 24.5g 7%
Dietary Fiber 3.1g 10%
Sugars 6.52g 4%
Protein 5.4g 9%

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