Spring Stew

Makes 2
Prep 10 m
Cook 25 m

Ingredients

Directions

  1. 1 of 3 In medium-size saucepan, heat oil over medium-high heat. Add celery, carrot, red pepper and scallions and cook, stirring, 5 minutes. Add potato, salt, pepper, Old Bay seasoning and thyme. Cook an additional 2 minutes.
  2. 2 of 3 Stir in 2 cups of the milk and 1/2 cup water. Cover and bring to a simmer. Reduce heat to medium low and simmer for 12 to 14 minutes or until vegetables are tender.
  3. 3 of 3 Once vegetables are softened, stir in corn and crabmeat. In a small dish, stir the remaining tablespoon milk into the cornstarch. Add to pot, stirring; cook 3 minutes, or until thickened. Cool slightly, then serve. Makes 2 servings.
Nutrition Information for Spring Stew
Servings Per Recipe: 2
Per Serving: 38 mg chol., 13 g Fat, total, 60 g carb., 6 g fiber, 4 g sat. fat, 22 g pro., 436 kcal cal., 1055 mg sodium