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Potato-Crab Chowder
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Potato-Crab Chowder
YIELD Makes 5 servings
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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:
Slow Cooker Directions
- Place corn, potatoes and carrots in slow cooker. Sprinkle with thyme and garlic-pepper. Add broth and water.
- Cover; cook on LOW 3-1/2 to 4-1/2 hours.
- 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.
This recipe appears in:
Chowders
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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