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.

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2 users rated this recipe an average rating of 3.0
Makes:
4 servings
Start to Finish:
25 mins
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Crab Chowder

Ingredients
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)

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)
    Per serving:
  • 314 kcal cal.,
  • 19 g fat
  • (9 g sat. fat,
  • 64 mg chol.,
  • 844 mg sodium,
  • 18 g carb.,
  • 1 g fiber,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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