Corn and crab chowder
Peel and dice potatoes; place in boiling water for about 10 minutes to soften. Drain and set aside. While potatoes are cooking, prep and cut remaining vegatables.
Heat a deep pot over moderate heat. Add oil and butter.
Once butter has melted and oil is hot, add potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly.
Stir in broth and combine. Stir in milk and cream and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup for about 20 minutes, or until preferred thickness.
Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.
Recipe adapted from: http://www.foodnetwork.com/recipes/rachael-ray/corn-and-crab-chowder-recipe/index.html
Additional Old Bay and/or hot sauce may be needed if preferred spicy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (541g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 455 | ||
Calories from Fat: 184 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.5g | 27 % | |
Saturated Fat 10.3g | 51 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 79.9mg | 25 % | |
Sodium 796.2mg | 27 % | |
Potassium 1118.9mg | 29 % | |
Total Carbohydrate 48.4g | 14 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 42.8g | ||
Protein 22.8g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 455
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