Corn-and-Crab ChowderSubmitted by libbaleigh
Makes 10 servings
|
|
From Southern Living Magazine
|
Ingredients
| 2 |
celery stalks, diced |
| 1 |
green bell pepper, diced |
| 1 |
medium onion, diced |
| 1 |
jalapeno pepper, seeded and diced |
| 32 |
oz. chicken broth |
| 3 |
tbsp all-purpose flour |
| 3 |
cups fresh corn kernels |
| 1 |
lb. fresh lump crabmeat, drained and picked |
| 1 |
cup whipping cream |
| 1/2 |
tsp salt |
| 1/4 |
tsp pepper |
Directions
- Sautee celery and next three ingredients in hot drippings 5 to 6 minutes or until tender
- Whisk together broth and flour until smooth. Add to celery mixture. Stir in corn. Bring to a boil; reduce heat and simmer, stirring occasionally, 30 minutes. Gently stir in crabmeat and next 4 ingredients; cook 4 to 5 minutes or until thoroughly heated.
Categories
Soup
|
Serving Size 224.7g |
|
Amount Per Serving |
|
|
|
|
|
|
|
|
|
|
|
Total Carbohydrates 13.3g 4%
|
|
|
|
|
|
|
|
| Vitamin A 12% |
• |
Vitamin C 48% |
| Calcium 7% |
• |
Iron 6% |
|
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
|
|
Legend
Calorie Breakdown (?)
Daily Values (?)
 |
Nutritional Analysis
|
|
|
