Corn And Crab Chowder

Makes 6
Prep 35 m
Cook 45 m



  1. 1 of 4 Heat oil in large saucepan over medium heat. Add potatoes; toss with oil and saute about 3 minutes. Add onion and shallot; saute for 3 minutes. Add broth and water; bring to boiling. Reduce heat; simmer, covered, 15 minutes or until potatoes are cooked through.
  2. 2 of 4 Transfer about 1 cup soup to blender or food processor. Whirl until pureed. Stir back into saucepan.
  3. 3 of 4 Add corn and pepper sauce; cook 5 to 7 minutes or until corn is tender. Add crabmeat or fish, sprigs of thyme if desired, and black pepper; simmer gently, uncovered, until crab or fish is opaque, about 5 minutes; do not boil.
  4. 4 of 4 Remove thyme sprigs. Add milk; gently heat through and let thicken slightly. Do not boil. Serve.
Nutrition Information for Corn And Crab Chowder
Servings Per Recipe: 6
Per Serving: 14 g pro., 29 g carb., 227 kcal cal., 2 g sat. fat, 7 g Fat, total, 50 mg chol., 432 mg sodium