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Crab & Rice Chowder

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  Salad oil 1 Tablespoon
  Onion 1 Small, finely chopped
  Mushrooms 8 Ounce, thinly sliced
  Thyme 1⁄2 Teaspoon
  Chopped broccoli flowerets 2 Cup (32 tbs) (Coarsely Chopped)
  Red bell pepper 1 Small, seeded and finely chopped
  Low sodium chicken broth 2 Cup (32 tbs)
  Low fat milk 2 Cup (32 tbs)
  Cream style corn 1 Can (10 oz)
  Cooked crabmeat 6 Ounce
  Cooked long grain white rice 3 Cup (48 tbs)
  Salt To Taste
  Pepper To Taste

Heat oil in a 4- to 5-quart pan over medium-high heat.
Add onion, mushrooms, and thyme; cook, stirring often, until vegetables begin to brown (about 8 minutes).
Add broccoli and bell pepper; cook, stirring often, until broccoli turns bright green and begins to soften (about 4 minutes).
Stir in broth, milk, and corn; cook just until heated through, but do not boil (5 to 7 minutes).
Stir in crab and rice; again, cook just until heated through (2 to 3 minutes).
Season to taste with salt and pepper.

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