Crab Chowder
Recipe from
Better Homes and Gardens
This winning chowder features crabmeat, and is made even more enticing with bouquet garni seasoning, which is a mixture of several herbs, and a small amount of cream cheese.
Servings:
Makes 4 main-dish servings.
Total Time:
25 mins
Ingredients
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1 6-ounce packagefrozen crabmeat or 1 6-ounce can crabmeat, drained, flaked, and cartilage removedsee savings
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1medium zucchini, cut into 2-inch stripssee savings
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1medium red or green sweet pepper, choppedsee savings
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2 tablespoonsmargarine or buttersee savings
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2 tablespoonsall-purpose floursee savings
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4 cupsmilksee savings
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2 tablespoonssliced green onionsee savings
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1/2 teaspoonbouquet garni seasoningsee savings
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1/4 teaspoonsaltsee savings
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1/8 teaspoonblack peppersee savings
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1 3-ounce packagecream cheese, cut upsee savings
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1 teaspoonsnipped fresh thymesee savings
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Fresh thyme sprigs (optional)see savings
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Directions
1.
Thaw crabmeat, if frozen.
2.
In a medium saucepan cook zucchini and sweet pepper in hot margarine or butter until crisp-tender. Stir in the flour. Add the milk, green onion, bouquet garni seasoning, salt, and black pepper.
3.
Cook and stir over medium-high heat until thickened and bubbly. Add the cream cheese; cook and stir until cream cheese melts. Stir in the crabmeat and snipped thyme; heat through. Garnish each serving with additional fresh thyme, if desired. Makes 4 main-dish servings.
Nutrition information
Per serving: Calories 314, Total Fat 19 g, Saturated Fat 9 g, Cholesterol 64 mg, Sodium 844 mg, Carbohydrate 18 g, Fiber 1 g, Protein 19 g. Daily Values: Vitamin A 34%, Vitamin C 36%, Calcium 29%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
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