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Corn Seafood Chowder

Corn Seafood Chowder
"I lightened up this recipe by using less oil and reduced-fat milk," Naomi Tarr of Salisbury, Maryland says of her savory soup. "The original call for crabmeat, but my family prefers it with shrimp and imitation crab instead."
11 ServingsPrep: 30 min. Cook: 40 min.

Ingredients

  • 1-1/2 cups cubed peeled potatoes
  • 3/4 cup chopped green pepper
  • 3/4 cup diced celery
  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 1 tablespoon butter
  • 4 teaspoons seafood seasoning
  • 1 bay leaf
  • 5 tablespoons all-purpose flour
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 4 cups 2% milk
  • 2 cans (14-3/4 ounces each) cream-style corn
  • 1/2 pound uncooked small shrimp, peeled and deveined
  • 1 package (8 ounces) imitation crabmeat, flaked

Directions

  • In a large Dutch oven, cook the potatoes, green pepper, celery and
  • onion in oil and butter over medium heat for 10 minutes or until
  • onion is tender. Stir in seafood seasoning and bay leaf. Cook and
  • stir for 2 minutes.
  • Add flour; stir until vegetables are coated. Gradually stir in the
  • broth. Add milk and corn. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 10 minutes or until potatoes are tender. Stir in
  • shrimp and crab; cook for 3 minutes or until shrimp turn pink.
  • Yield: 11 servings.
© Taste of Home 2013

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Corn Seafood Chowder (continued)

Nutrition Facts: 1 cup equals 200 calories, 5 g fat (2 g saturated fat), 54 mg cholesterol, 836 mg sodium, 29 g carbohydrate, 2 g fiber, 13 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 reduced-fat milk.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013