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| Home -> [Low-fat, Seafood, Soups & Stews] -> [Low-fat crab chowder Recipe] |
Low-fat crab chowder
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Low-fat, Seafood, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 2
| med | Potatoes | | 4
| tbsp | Margarine | | 1/2
| cup | Chopped onions | | 1/4
| cup | Green pepper | | 4
| tbsp | Flour | | 4
| cup | Skim milk | | 2
| can | (10 ?oz each) whole corn | | | Drained | | 1
| tsp | Salt | | 1/8
| tsp | Thyme | | 1/8
| tsp | Pepper | | 16
| oz | Imitation crab | | 2
| tbsp | Cooking sherry |
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Procedures:
| 1 | Peel, dice and cook potatoes, set aside. | | 2 | Melt margarine in a 6 quart pan, over medium heat. | | 3 | Add onion and green pepper, cook about 4 minutes, stirring frequently. | | 4 | Add flour, cook about 1 minute, stirring constantly. | | 5 | Gradually add milk, using a whisk to prevent lumping and to blend the sauce. | | 6 | Add corn, salt, thyme and pepper. | | 7 | Reduce heat to low, cook until the mixture appears hot, but not bubbling. | | 8 | Cut crab into bite-size pieces and add to the sauce. | | 9 | Add potatoes. | | 10 | Heat again until hot, but not bubbly, stirring frequently. | | 11 | Just before serving, add cooking sherry. |
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