Crab Chowder

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.

Crab Chowder
25 mins
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  • 1 6 ounce package frozen crabmeat or 1 6-ounce can crabmeat, drained, flaked, and cartilage removed
  • 1 medium zucchini, cut into 2-inch strips
  • 1 medium red or green sweet pepper, chopped
  • 2 tablespoons margarine or butter
  • 2 tablespoons all-purpose flour
  • 4 cups milk
  • 2 tablespoons sliced green onion
  • 1/2 teaspoon bouquet garni seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 3 ounce package cream cheese, cut up
  • 1 teaspoon snipped fresh thyme
  • Fresh thyme sprigs (optional)
Thaw crabmeat, if frozen.
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.
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: cal. (kcal) 314, Fat, total (g) 19, chol. (mg) 64, sat. fat (g) 9, carb. (g) 18, fiber (g) 1, pro. (g) 19, vit. A (RE) 350, vit. C (mg) 21, sodium (mg) 844, calcium (mg) 293, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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