Potato Crab Chowder

I got three different meals out of one can of crab - I love that! For the last crab recipe I decided to make a Cooking Light Potato Crab Chowder I found on Myrecipes. It looked hearty, filling, and delicious. It was quick and simple to make and tasted wonderful. The crab made this chowder rich and delicious and I loved the chunky potatoes with the creamy and sweet corn. I served this chowder with fresh baked bread - the perfect dinner on a cold rainy night.

Potato Crab Chowder:

Adapted recipe by For the Love of Cooking.net

Original recipe by Cooking Light 2003 ~ Myrecipes

• 2 tbsp butter
• 1/2 sweet yellow onion, diced
• 3 stalks of celery, diced
• 3 cloves of garlic, minced
• 3 1/2 cups of baby red potatoes, diced (about 10)
• 3 tbsp flour
• 1 tsp thyme
• 1/4 tsp fresh nutmeg, grated
• Sea salt and freshly cracked pepper, to taste
• 2 1/2 cups of 2% milk
• 1 14 oz can of cream style corn
• 2 cups of chicken stock
• 10 oz lump crab meat
• 3 tbsp fresh parsley, chopped

Melt butter in a large Dutch oven over medium heat. Add the onion and celery then cook for 3-4 minutes; add the minced garlic and cook, stirring constantly, for 1 minute. Add the potato and sauté for 1 minute; add flour and cook, stirring constantly for 1 minute. Add thyme, nutmeg, and sea salt and freshly cracked pepper, to taste. Next add the milk, cream corn, and chicken stock. Bring to a simmer, stirring frequently. Cover, reduce heat, and simmer for 20 minutes or until potato is tender, stirring occasionally. Stir in crab and parsley. Taste and re-season if needed. Cook for 5 more minutes then serve. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net