Saturday, November 15, 2008

Crab Chowder

This chowder goes together quickly, and has a gentle, mild flavor. It is also Weight Watchers friendly. I use imitation crabmeat, because it's hard to find the real stuff where I live. If you do use the real thing, be sure to carefully pick out all the cartilage.

Crab Chowder

1 tbsp. canola oil
1 large onion, diced
1 garlic clove, minced
2 medium red potatoes, diced in 1/2-in chunks
1 large carrot, grated
2 celery ribs, finely sliced
3 slices Canadian bacon, diced
1 15-oz can creamed corn
1 1/2 c. frozen corn
2 tsp. chicken bouillon
1 tsp. worcestershire sauce
6 drops Tabasco sauce
1 tbsp. lemon juice
4 c. water
ground pepper to taste
1 c. crabmeat, flaked
1 14-oz can fat-free evaporated milk
2 tsp. dried parsley

In a large pot, heat oil. Saute onion, garlic, potatoes, celery, carrot, and Canadian bacon. Cook until onion is softened, about 5 minutes. Add corn, creamed corn, bouillon, sauces, lemon juice, water, and pepper. Bring to a boil; reduce heat and cover. Simmer about 30 minutes, or until potato is cooked.

Add crab and cook until heated. Stir in evaporated milk and parley and cook one minute longer.

Serves 10.

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