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Quick Crab Chowder

Ingredients
  Butter 3 Tablespoon (3/8 Stick)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Milk 3 Cup (48 tbs)
  Canned cream of potato soup 10 3⁄4 Ounce (1 Can)
  Creamed corn 8 Ounce (1 Can)
  Canned crabmeat 6 1⁄2 Ounce, drained (1 Can)
  Bay leaf 1
  Dried thyme 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Dry sherry 1⁄4 Cup (4 tbs)
  Chopped fresh parsley/2 tablespoons dried parsley flakes 1⁄4 Cup (4 tbs) (For Garnish)
Directions

Melt butter in large saucepan over medium heat.
Add onion and celery and saute until softened, about 15 minutes.
Add all remaining ingredients except sherry and parsley and continue cooking until heated through, stirring frequently about 15 minutes.
Stir in sherry and heat an additional 2 minutes.
Discard bay leaf.
Garnish with parsley

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Appetizer
Method: 
Saute
Ingredient: 
Crab
Interest: 
Quick, Healthy

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Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1265 Calories from Fat 603

% Daily Value*

Total Fat 68 g104.6%

Saturated Fat 38.9 g194.3%

Trans Fat 0 g

Cholesterol 342.3 mg114.1%

Sodium 4784.3 mg199.3%

Total Carbohydrates 111 g37%

Dietary Fiber 6.4 g25.5%

Sugars 55.2 g

Protein 56 g112%

Vitamin A 73.3% Vitamin C 50.8%

Calcium 92.1% Iron 25.4%

*Based on a 2000 Calorie diet

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Quick Crab Chowder Recipe