Lunch

Corn and Crab Chowder is for Lunch.

Corn and Crab Chowder takes 20 minutes to prepare.

Corn and Crab Chowder takes 30 minutes to cook.

Corn and Crab Chowder makes 6 servings.

The ingredients for Corn and Crab Chowder are:

1 Tbsp Olive or Canola Oil
1/ cup chopped onion
1/2 cup red pepper, seeded & chopped
1 1/2- 2 cups diced potato (peeled or unpeeled)
3 cups Low sodium chicken broth
1 15oz can pureed squash or pumpkin
16oz froxen corn, thawed
2 6oz cans crabmeat (or use fresh)
2 Tbsp fresh thyme (or 2 tsp dried)
2 12oz cans evaporated low fat milk
Black Pepper to taste

Here is how you make Corn and Crab Chowder:

In large pot, saute oil, onion, red pepper (and thyme if using dried) until soft. Add broth, corn, and potato. Simmer until potato is tender, about 20 minutes. Stir in pumpkin, fresh thyme, ground pepper, crabmeat, and milk. Simmer about 15 minutes.Remove about 1/3 of soup and process in food processor. Stir back into soup and heat through.Serves 6-8Serving Size: 6-8Number of Servings: 6Recipe submitted by SparkPeople user MAINAIXGIRL.

The nutritional information for Corn and Crab Chowder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 285.7

• Total Fat: 4.5 g
• Cholesterol: 55.1 mg
• Sodium: 767.9 mg
• Total Carbs: 42.0 g
• Dietary Fiber: 5.5 g
• Protein: 22.8 g