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Crab-Corn Chowder Recipe

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This recipe for Crab-Corn Chowder is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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.
Directions:
Directions:
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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