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Tasty Crab & Rice Chowder

Healthycooking's picture
Ingredients
  Vegetable oil 15 Milliliter (1 Tablespoon)
  Onion 1 Small, finely chopped
  Mushrooms 8 Ounce, thinly sliced (230 Gram)
  Dried thyme 1⁄2 Teaspoon
  Broccoli flowerets 145 Gram, coarsely chopped to make 2 cups (2 Cups)
  Red bell pepper 1 Small, finely chopped
  Fat free low sodium chicken broth 470 Milliliter, reduced (2 Cups)
  2% low fat milk 470 Milliliter (2 Cups)
  Canned cream style corn 17 Ounce (1 Can / 480 Gram)
  Cooked crabmeat 6 Ounce (170 Gram)
  Cooked long grain white rice 390 Gram (5 Cups)
  Salt To Taste
  Pepper To Taste
Directions

1. Heat oil in a 4- to 5-quart (3.8- to 5-liter) 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).
2. Stir in broth, milk, and corn; cook just until heated through (5 to 7 minutes); do not boil. Stir in crab and rice and cook just until heated through (2 to 3 minutes). Season with salt and pepper

Recipe Summary

Cuisine: 
Caribbean
Course: 
Appetizer
Ingredient: 
Crab
Interest: 
Quick

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