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Crab Chowder
Ingredients
- 1 6 ounce packagefrozen 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 packagecream 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)
- Servings Per Recipe 4,
- 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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