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Potato-Crab Chowder


Potato-Crab Chowder

Potato-Crab Chowder

Yield

Makes 5 servings

Ingredients

1 package (10 ounces) frozen corn, thawed
1 cup frozen hash brown potatoes, thawed
3/4 cup finely chopped carrots
1 teaspoon dried thyme leaves
3/4 teaspoon garlic-pepper
3 cups fat-free reduced-sodium chicken broth
1/2 cup water
1 cup evaporated milk
3 tablespoons cornstarch
1 can (6 ounces) crabmeat, drained
1/2 cup sliced green onions

Preparation

  1. Place corn, potatoes and carrots in slow cooker. Sprinkle with thyme and garlic-pepper. Add broth and water.
  2. Cover; cook on LOW 3-1/2 to 4-1/2 hours.
  3. Blend evaporated milk and cornstarch until smooth. Stir into slow cooker. Cover; cook on HIGH 15 to 30 minutes. Just before serving, stir in crabmeat and green onions.

Nutritional Information

Fiber 5 g
Carbohydrate 45 g
Cholesterol 49 mg
Saturated Fat 3 g
Total Fat 5 g
Calories from Fat 15 %
Calories 283
Protein 17 g
Sodium 446 mg

Dietary Exchange

Meat 1
Starch 3

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