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Corn and Crab Chowder

Sweet corn and delicious crab make this chowder surprisingly light.

Total Time

Servings

Ingredients

  • 8 oz. Chicken of the Sea┬« Super Lump Crab
  • 1 Tablespoon oil
  • 1/2 onion, diced
  • 2 cups frozen carrot, pea, and corn mix
  • 15 oz. can creamed corn
  • 2 cups vegetable or chicken stock
  • 2 Tablespoons fresh dill or 2 teaspoons dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon pepper
  • 1 cup milk
  • 1/4 cup flour
  • 1/2 teaspoon salt, or to taste
  • black pepper, to taste
  • Optional - serve with hot sauce, dill, chili flakes, crackers, etc .

Nutrition Facts

calories
179
total fat
4.9g
saturated fat
1.1g
trans fat
0g
cholesterol
35mg
sodium
846mg
total carbohydrates
25g
fiber
3g
total sugars
8g
protein
11g
vitamin d
0%
calcium
12%
iron
7%
potassium
10%

Instructions

  1. In a pot over medium heat, add the oil and the onion. Cook until the onion is soft and fragrant, about 3 minutes.
  2. Add the frozen vegetables, creamed corn, vegetable or chicken stock, dill, garlic powder, and lemon pepper. Heat to a gentle boil.
  3. Whisk the flour into the milk until no lumps remain. Stir the milk mixture into the soup.
  4. Continue stirring until soup begins to thicken.
  5. Stir in the crab and continue to gently simmer until crab is heated through.
  6. Season to taste with salt and pepper.

Nutrition Facts

calories
179
total fat
4.9g
saturated fat
1.1g
trans fat
0g
cholesterol
35mg
sodium
846mg
total carbohydrates
25g
fiber
3g
total sugars
8g
protein
11g
vitamin d
0%
calcium
12%
iron
7%
potassium
10%
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