Crab-Corn Chowder

2019-07-27
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m
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Ingredients

  • 1 cup crab cake mixture, reserved from crab cakes OR see recipe below
  • 2 cups frozen corn kernels
  • 2 bay leaves
  • 4 cups reduced-sodium chicken broth
  • 1 cup nonfat or lowfat milk
  • Salt and ground black pepper
  • 1 tablespoon chopped parsley leaves
  • 12 ounces fresh lump crabmeat (or an equal amount of canned lump crabmeat)
  • 2 tablespoons lowfat sour cream
  • 2 1/4 teaspoons oats (regular or quick-cooking)
  • 2 1/4 teaspoons seasoned dry bread crumbs
  • 3/4 teaspoon Dijon mustard
  • 1/2 teaspoon crab boil seasoning (recommended: Old Bay)
  • 1/4 teaspoon dried oregano
  • Pinch ground black pepper
  • 1/2 teaspoons olive oil

Method

Step 1

In a large saucepan, combine crab cake mixture, corn and bay leaves. Pour over broth and set pan over medium-high heat. Simmer 5 minutes. Stir in milk and simmer 2 minutes, until hot. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and garnish with chopped fresh parsley. 

Step 2

Crab Cake Mixture:

Step 3

In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat. 

Step 4

Yield: about 1 cup

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