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Crab Chowder
Ingredients
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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)
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 Facts
(Crab Chowder)
- Servings Per Recipe 4,
- Calories 314,
- Protein (gm) 19,
- Carbohydrate (gm) 18,
- Fat, total (gm) 19,
- Cholesterol (mg) 64,
- Saturated fat (gm) 9,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 350,
- Vitamin C (mg) 21,
- Sodium (mg) 844,
- Calcium (DV %) 293,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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