Tuesday, August 31, 2010

Crab and Corn Chowder


YIELD: 6 servings (serving size: 1 cup)

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped green onions
  • 2 cups fresh or frozen corn kernels (about 4 ears)
  • 2 cups diced red potato
  • 2 cups fat-free milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon black pepper
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • 1 thyme sprig
  • 2 tablespoons cornstarch
  • 1 (5-ounce) can evaporated skim milk
  • 1/2 cup chopped chanterelle or other fresh wild mushrooms (about 2 ounces)
  • 1/2 pound lump crabmeat, shell pieces removed (OR Substitute 1/2 pound of Scallops, Shrimp or combination seafood)
  • Chopped fresh chives (optional)

Preparation

Heat oil in a Dutch oven over medium heat. Add onions; sauté 2 minutes or until tender. Add corn and next 7 ingredients (corn through thyme sprig); bring to a boil. Reduce heat; simmer 30 minutes or until potato is tender.

Combine cornstarch and evaporated milk in a small bowl; stir with a whisk.

Add cornstarch mixture to soup; simmer 5 minutes or until thick, stirring occasionally. Add mushrooms and crab; remove thyme sprig. Ladle into soup bowls; sprinkle with chives, if desired.

Calories:220 (16% from fat)

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