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Corn Potato and Crabmeat Chowder Recipe Video
|Vegetable oil||1 Tablespoon|
|Minced garlic||1 Teaspoon|
|Diced onion||1⁄4 Cup (4 tbs)|
|Frozen corn||10 Ounce, thawed (1 Package)|
|Diced potatoes||1 Cup (16 tbs) (Red Ones)|
|Finely chopped carrots||3⁄4 Cup (12 tbs)|
|Dry thyme leaves||1 Teaspoon|
|Chicken broth||3 Cup (48 tbs)|
|Cream||2 Cup (32 tbs)|
|Crab meat||6 Ounce (Virginia, Claw Meat Works Well But Lump Crab Looks Nicer)|
|Sliced green onion||1⁄2 Cup (8 tbs) (For Garnish)|
Calories 1268 Calories from Fat 180
% Daily Value*
Total Fat 18 g28.3%
Saturated Fat 9.6 g47.8%
Trans Fat 0 g
Cholesterol 16.4 mg5.5%
Sodium 1383.6 mg57.7%
Total Carbohydrates 238 g79.3%
Dietary Fiber 8 g32.1%
Sugars 91.8 g
Protein 31 g62.6%
Vitamin A 191.3% Vitamin C 24.1%
Calcium 58.1% Iron 26.3%
*Based on a 2000 Calorie diet
Cut 2 red potatoes and add to the pan.
Add some diced carrots and chicken stock and let that simmer for 20 minutes until the vegetables soften up.
Add the corn, bring it to boil and add a cup of cream. Cook for a minute to heat the mixture.
Add the crab meat and stir it around.
Add green onions, season with salt and pepper. Stir that and add thyme.
Serve in a plate with some juice and sprinkle some green onion.