Seafood Veggie Chowder
- cal. (kcal) 330
- Makes: 5 servings
- Prep: 25 mins
- Slow Cook: on HIGH for 4 hours, 45 minutes, or LOW for 7 hours
- Coat slow cooker with nonstick cooking spray. Add 2 cleaned and sliced leeks, 2 medium peeled and sliced carrots, 1 diced celery rib and 1 lb peeled and diced russet potatoes. Stir in 2 cups milk, 2 cups 1/3 less sodium vegetable broth, 1 tsp 30% less sodium Old Bay seasoning, 1/2 tsp garlic powder and a pinch ground nutmeg. Cover and cook on HIGH for 4 1/2 hours or LOW for 6 hours, 45 minutes. Uncover and stir in 1/2 lb trimmed green beans, cut into 1/2-inch pieces, 1/2 lb peeled, deveined shrimp, cut in half, 1/2 lb bay scallops, 1/2 lb lump crab meat or imitation crab, torn into small pieces, and 3 tbsp instant potato flakes. Cover and cook 15 minutes. Season to taste with salt and pepper.
Nutrition Information for Seafood Veggie ChowderServings Per Recipe: 5
PER SERVING: 330 cal., 5 g total fat 918 mg sodium, 44 g carb. (5 g fiber), 29 g pro.