Crab & Rice Chowder Recipe
Ingredients
| Salad oil | 1 Tablespoon | |
| Onion | 1 Small, finely chopped | |
| Mushrooms | 8 Ounce, thinly sliced | |
| Thyme | 1/2 Teaspoon | |
| 2 cups coarsely chopped broccoli flowerets | ||
| 1 small red bell pepper seeded and finely chopped | ||
| Sodium chicken broth | 2 Cup (16 tbs) | |
| 2 cups lowfat milk | ||
| 1 can cream-style corn | ||
| 6 ounces cooked crabmeat | ||
| 3 cups cooked long-grain white rice | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat oil in a 4- to 5-quart pan over medium-high heat.
Add onion, mushrooms, and thyme; cook, stirring often, until vegetables begin to brown (about 8 minutes).
Add broccoli and bell pepper; cook, stirring often, until broccoli turns bright green and begins to soften (about 4 minutes).
Stir in broth, milk, and corn; cook just until heated through, but do not boil (5 to 7 minutes).
Stir in crab and rice; again, cook just until heated through (2 to 3 minutes).
Season to taste with salt and pepper.
Add onion, mushrooms, and thyme; cook, stirring often, until vegetables begin to brown (about 8 minutes).
Add broccoli and bell pepper; cook, stirring often, until broccoli turns bright green and begins to soften (about 4 minutes).
Stir in broth, milk, and corn; cook just until heated through, but do not boil (5 to 7 minutes).
Stir in crab and rice; again, cook just until heated through (2 to 3 minutes).
Season to taste with salt and pepper.
Chef
