Nutrition Facts

  • One serving:
  • 1-1/4 cups
  • Calories:
  • 272
  • Fat:
  • 12 g
  • Saturated Fat:
  • 7 g
  • Cholesterol:
  • 82 mg
  • Sodium:
  • 1151 mg
  • Carbohydrate:
  • 24 g
  • Fiber:
  • 3 g
  • Protein:
  • 19 g


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Crab Chowder

Weeknight Cooking Made Easy
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For a thicker chowder, use heavy cream or half-and-half.

SERVINGS: 6

CATEGORY: Main Dish

METHOD:

TIME: Prep/Total Time: 25 min.

Ingredients:

  • 1/2 pound sliced fresh mushrooms
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1 can (14-1/2 ounces) vegetable broth
  • 1 can (14-1/2 ounces) whole potatoes, drained and cut into 1/2-inch cubes
  • 1 cup frozen corn, thawed
  • 1 teaspoon salt
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon pepper
  • 2 tablespoons sherry

Directions:

In a Dutch oven, saute the mushrooms, celery and onion in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
    Add the crab, broth, potatoes, corn, salt, dill and pepper. Reduce heat; cover and simmer for 10 minutes or until heated through. Stir in sherry. Yield: 6 servings.


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