Chunky Potato-Crab Chowder

Name: Chunky Potato-Crab Chowder
Ingredients: 2 tablespoons butter; 1 cup chopped onion; 3/4 cup chopped celery; 1 garlic clove, minced; 1 lb red potatoes (cubed); 3 tablespoons all-purpose flour; 2 1/2 cups 2% low-fat milk; 2 teaspoons chopped fresh thyme; 1/2 teaspoon fresh ground black pepper; 1/4 teaspoon grated whole nutmeg; 1 (14 3/4 ounce) can cream-style corn; 1 (14 ounce) can reduced-sodium fat-free chicken broth; 8 ounces lump crabmeat, shell pieces removed; 3 tablespoons chopped fresh parsley; 1 teaspoon salt

15 ingredients

1 steps

Ingredients

2 tablespoons butter
1 cup chopped onion
3/4 cup chopped celery
1 garlic clove, minced
1 lb red potatoes (cubed)
3 tablespoons all-purpose flour
2 1/2 cups 2% low-fat milk
2 teaspoons chopped fresh thyme
1/2 teaspoon fresh ground black pepper
1/4 teaspoon grated whole nutmeg
1 (14 3/4 ounce) can cream-style corn
1 (14 ounce) can reduced-sodium fat-free chicken broth
8 ounces lump crabmeat, shell pieces removed
3 tablespoons chopped fresh parsley
1 teaspoon salt

Directions

1

Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; saute 4 minutes. Add potato; saute 1 minute. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in milk, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.