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Crab-Corn Chowder Recipe

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This recipe for Crab-Corn Chowder, by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue Shawkey
Added: Sunday, September 16, 2007


1 c. crab cake mixture (see below)
2 c. frozen corn kernels
2 bay leaves
4 c. reduced sodium chicken broth
1 c. nonfat or lowfat milk
Salt and pepper to taste
1 tbsp. chopped parsley leaves
Crab Cake Mixture:
12 oz. fresh lump crabmeat (or an equal amt. of canned lump crabmeat)
2 tbsp. lowfat sour cream
2 1/4 tsp. oats (regular or quick cooking)
2 1/4 tsp. seasoned dry bread crumbs
3/4 tsp. Dijon mustard
1/2 tsp. crab boil seasoning (Old Bay)
1/4 tsp. dried oregano
pinch of ground black pepper
1/2 tsp. olive oil.

To make crab cake mixture, in a large bowl, combine crabmeat, sour cream, oats, breadcrumbs, mustard, Old Bay, oregano and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.
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 pepper. Ladle soup into bowls and garnish with chopped fresh parsley.
Makes 4 servings




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