Tasty Crab & Rice Chowder Recipe


Health IndexAverageCuisine
CourseMain Ingredient
Interest Group


 Vegetable oil15 Milliliter (1 Tablespoon)
 Onion1 Small, finely chopped
 Mushrooms8 Ounce, thinly sliced (230 Gram)
 Dried thyme1⁄2 Teaspoon
 Broccoli flowerets145 Gram, coarsely chopped to make 2 cups (2 Cups)
 Red bell pepper1 Small, finely chopped
 Fat free low sodium chicken broth470 Milliliter, reduced (2 Cups)
 2% low fat milk470 Milliliter (2 Cups)
 Canned cream style corn17 Ounce (1 Can / 480 Gram)
 Cooked crabmeat6 Ounce (170 Gram)
 Cooked long grain white rice390 Gram (5 Cups)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1628 Calories from Fat 293

% Daily Value*

Total Fat 24 g36.6%

Saturated Fat 3.1 g15.6%

Trans Fat 0 g

Cholesterol 123.3 mg

Sodium 4112.9 mg171.4%

Total Carbohydrates 254 g84.7%

Dietary Fiber 15.3 g61.3%

Sugars 46.7 g

Protein 85 g169.3%

Vitamin A 192.8% Vitamin C 578%

Calcium 101.9% Iron 78.4%

*Based on a 2000 Calorie diet


1. Heat oil in a 4- to 5-quart (3.8- to 5-liter) 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).
2. Stir in broth, milk, and corn; cook just until heated through (5 to 7 minutes); do not boil. Stir in crab and rice and cook just until heated through (2 to 3 minutes). Season with salt and pepper