Potato-Crab Chowder Photo
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

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