Last week was our FIRST SNOW here in Missouri! My girls were so excited! Nothing goes better with a first snow than a bowl of nice warm soup. I grew up Loving Clam Chowder but my mother in law introduced me to Crab Chowder and we LOVE it (even more than the Clam Chowder)!
This recipe is low in calories and fat and still has that creamy texture.
I love eating it in a bread bowl…. but here in Missouri, they don’t know what bread bowls are. So we used a normal bowl and dipped our bread in it – which was still delicious!!!
2 Tablespoons butter
1 onion chopped (I like my onion chopped small)
3/4 cup chopped celery
1 garlic clove minced
1 lb of red potatoes, chopped into one inch cubed squares
3 Tablespoons all-purpose flour
2 1/2 cups skim milk
2 teaspoons chopped fresh thyme
1/2 tsp of black pepper
1/4 teaspoon nutmeg
1 (14 3/4-ounce) can cream-style corn
1 (14-ounce) can fat-free, less-sodium chicken broth
8 ounces lump crabmeat
3 tablespoons chopped fresh parsley
1 teaspoon of salt
Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; sauté 4 minutes. Add potato; sauté 1 minute. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in milk, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.