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1
Using 2 packets of sodium free chicken bullion, make 4 cups of chicken broth in microwave.
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2
Bake 4 potatoes in microwave, slice and puree in food processor using 1/2 cup milk and 1/2 cup chicken broth to thin your mixture during puree.
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3
While potatoes are baking, chop celery, onions, and remaining potatoes into 1 inch dice.
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4
(carbs can be reduced without any effect on flavor by substituting washed peeled turnips for a few potatoes if desired).
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5
Spray a 5 quart (or larger) saucepan with fat free butter flavored cooking spray.
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6
Chop turkey bacon and cook on low heat until slightly crisp.
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7
Remove bacon when done and set aside.
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8
Add chopped vegetables (not puree mixture) to bacon juices in saucepan.
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9
Add remaining chicken broth and 1 tbsp minced garlic.
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10
Cover and simmer about 20 minutes until potatoes are fork tender.
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11
While chowder is simmering, pick over crab to remove cartilage bits and break meat into smaller pieces if necessary.
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12
When potatoes and vegetables are fork tender, stir in pureed potatoes and remaining milk.
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13
Continue to simmer.
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14
Stir in crab, and cayenne pepper to taste.
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15
Simmer about 5 minutes.
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16
Although salt may be added if desired, it is not included in nutritional analysis.
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17
Soup can be thickened by using more pureed potatoes and less chicken broth.
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18
Use cooked turkey bacon bits and chopped spring onions to garnish each serving.
