Low Fat Crab And Corn Chowder

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 tablespoon olive oil
• 2 minced garlic cloves
• 1 cup chopped onion
• 1 cup chopped celery
• 1/2 cup chopped carrot
• 1 cup cubed potato (about 2 large)
• 1/2 cup chopped red bell pepper
• 1 (8 ounce) can corn (mexicorn is best)
• 1 (10 1/2 ounce) can vegetable broth (swanson)
• 4 cups skim milk
• 1 teaspoon butter
• 1 bay leaf
• 1 (6 ounce) can premium lump crabmeat
• 2 teaspoons old bay seasoning (to taste)
• salt (to taste)
• pepper (to taste)
• 1 tablespoon flour (optional)

Recipe

• 1 heat oil in a large stockpot over medium heat.
• 2 add onion and garlic and saute for a few minutes, stirring often.
• 3 add celery, carrot, potatoes and peppers and saute until slightly softened, about 5 minutes (note: if potatoes stick, add a little more oil).
• 4 if you prefer thicker chowder, add the flour now and stir constantly for 2 minutes until cooked
• 5 add corn, broth and milk and bay leaf and bring to a simmer.
• 6 simmer over medium-low heat for about 20-25 minutes or until vegetables are softened.
• 7 gently stir in can of crabmeat and old bay seasoning.
• 8 salt, pepper and butter to taste.