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Beef and Parsnip Stew
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
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:
| Serving Size: | |
| 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 |
This recipe appears in:
Chowders
