Low-Fat Crab Chowder Recipe

Name: Low-Fat Crab Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each potatoes; 4 tablespoons butter or margarine; 1/2 cup onions chopped; 1/4 cup green bell peppers; 4 tablespoons flour, all-purpose; 4 cups milk skim; 2 each corn whole, cans, (10 1/4-oz each), drained; 1 teaspoon salt; ⅛ teaspoon thyme; ⅛ teaspoon black pepper; 16 ounces imitation crab imitation; 2 tablespoons sherry cooking

Servings: persons

2 each potatoes
4 tablespoons butter or margarine
1/2 cup onions chopped
1/4 cup green bell peppers
4 tablespoons flour, all-purpose
4 cups milk skim
2 each corn whole, cans, (10 1/4-oz each), drained
1 teaspoon salt
⅛ teaspoon thyme
⅛ teaspoon black pepper
16 ounces imitation crab imitation
2 tablespoons sherry cooking

1
Peel, dice and cook potatoes, set aside.
2
Melt margarine in a 6 quart pan, over medium heat.
3
Add onion and green pepper, cook about 4 minutes, stirring frequently.
4
Add flour, cook about 1 minute, stirring constantly.
5
Gradually add milk, using a whisk to prevent lumping and to blend the sauce.
6
Add corn, salt, thyme and pepper.
7
Reduce heat to low, cook until the mixture appears hot, but not bubbling.
8
Cut crab into bite-size pieces and add to the sauce.
9
Add potatoes.
10
Heat again until hot, but not bubbly, stirring frequently.
11
Just before serving, add cooking sherry.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 each potatoes, 4 tablespoons butter or margarine, 1/2 cup onions chopped, 1/4 cup green bell peppers, and more.

Yes, Low-Fat Crab Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Fat Crab Chowder

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