Crab-And-Corn Chowder

Name: Crab-And-Corn Chowder
Ingredients: 1 tablespoon olive oil; 1/2 cup chopped green onions; 2 cups fresh or frozen corn kernels (about 4 ears); 2 cups diced red potato; 2 cups fat-free milk; 1/4 teaspoon salt; 1/4 teaspoon Worcestershire sauce; 1/8 teaspoon black pepper; 1 (16-ounce) can fat-free, less-sodium chicken broth; 1 thyme sprig; 2 tablespoons cornstarch; 1 (5-ounce) can evaporated skim milk; 1/2 cup chopped chanterelle or other fresh wild mushrooms (about 2 ounces); 1/2 pound lump crabmeat, shell pieces removed; Chopped fresh chives (optional)

15 ingredients

3 steps

Ingredients

1 tablespoon olive oil
1/2 cup chopped green onions
2 cups fresh or frozen corn kernels (about 4 ears)
2 cups diced red potato
2 cups fat-free milk
1/4 teaspoon salt
1/4 teaspoon Worcestershire sauce
1/8 teaspoon black pepper
1 (16-ounce) can fat-free, less-sodium chicken broth
1 thyme sprig
2 tablespoons cornstarch
1 (5-ounce) can evaporated skim milk
1/2 cup chopped chanterelle or other fresh wild mushrooms (about 2 ounces)
1/2 pound lump crabmeat, shell pieces removed
Chopped fresh chives (optional)

Directions

1

Heat oil in a Dutch oven over medium heat. Add onions; saute 2 minutes or until tender. Add corn and next 7 ingredients (corn through thyme sprig); bring to a boil. Reduce heat; simmer 30 minutes or until potato is tender.
2

Combine cornstarch and evaporated milk in a small bowl; stir with a whisk.
3

Add cornstarch mixture to soup; simmer 5 minutes or until thick, stirring occasionally. Add mushrooms and crab; remove thyme sprig. Ladle into soup bowls; sprinkle with chives, if desired.