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.


Crab Chowder

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Servings: Makes 4 main-dish servings.
Total Time: 25 mins
Related Categories: Chowders, Chowders, Crab, Crab Soup, Low Calorie, Low Carb, Soup and Chowder
 
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Ingredients
  • 1  6-ounce package
    frozen crabmeat or 1 6-ounce can crabmeat, drained, flaked, and cartilage removed
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  • 1 
    medium zucchini, cut into 2-inch strips
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  • 1 
    medium red or green sweet pepper, chopped
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  • 2  tablespoons
    margarine or butter
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  • 2  tablespoons
    all-purpose flour
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  • 4  cups
    milk
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  • 2  tablespoons
    sliced green onion
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  • 1/2  teaspoon
    bouquet garni seasoning
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  • 1/4  teaspoon
    salt
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  • 1/8  teaspoon
    black pepper
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  • 1  3-ounce package
    cream cheese, cut up
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  • 1  teaspoon
    snipped fresh thyme
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  •  
    Fresh thyme sprigs (optional)
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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
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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