Potato Soup
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| Sat, 09-27-2008 - 8:02am |
I'm sure you could do this soup without the crab. I do have a plain potato soup recipe somewhere but not sure where it is since it's not in my computer. I'll keep looking for that one. But we did enjoy this one!
Chunky Potato-Crab Chowder
Ingredients:
2 Tbsp butter
1 cup chopped onion
¾ cup chopped celery
1 garlic clove, minced
3 ½ cups cubed red potatoes (about 1 lb)
3 Tbsp all purpose flour
2 ½ cups 2% reduced fat milk
2 tsp chopped fresh thyme
½ tsp freshly ground pepper
¼ tsp grated whole nutmeg
1 (14 3/4 oz) can cream style corn
1 (14 oz) can fat free less sodium chicken broth
8 oz lump crabmeat, shell pieces removed
3 Tbsp chopped fresh parsley
1 tsp salt
Directions:
Melt butter in a large saucepan over medium high heat. Add onion, celery, and garlic; sauté 4 minutes. Add potato; sauté 1 minute. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in milk, thyme, pepper, nutmeg, corn and broth. Bring to a simmer over medium heat, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Stir in crab, parsley and salt; cook 5 minutes, stirring occasionally.
6 servings (serving size 1 ½ cups)
Calories: 265, fat 6.8 g; protein 16.3g; cholesterol 43 mg; calcium 176 mg; sodium 968 mg; fiber 3.1 g; iron 1.5 mg; carbohydrate 36.5 g
Cooking Light-October 2003

Miss P