Receta Crab and Corn Chowder
Delicious seafood chowder to warm you on a cold, winter night.
| Tiempo de Prep: 15 minutos |
Americana
|
| Raciónes: 6 |
Ingredientes
- 4 slices bacon
- 1 large sweet onion, coarsely chopped
- (about 2 cups)
- 2 cloves garlic, minced
- 6 cups Chicken Broth
- 2 tsp. seafood seasoning
- 6 to 8 red potatoes OR fingerling potato, cut into 1-inch pieces (about 2 cups)
- 2 cups frozen whole kernel corn
- 1 container (8 ounces) refrigerated pasteurized lump crabmeat
- 1/2 cup heavy cream
Direcciones
- Cook the bacon in a 4-quart saucepan over medium-high heat for 5 minutes or until it’s crisp.
- Remove the bacon with a fork or kitchen tongs and drain on paper towels. Crumble the bacon and set aside. Pour off all but 2 tablespoons drippings.
- Reduce the heat to medium.
- Add the onion and garlic to the saucepan and cook until the onion is tender.
- Stir in the broth, seafood seasoning, potatoes and corn.
- Heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender.
- Stir in the crabmeat and cream and cook for 5 minutes or until the mixture is hot and bubbling.
- Divide the chowder among 6 serving bowls. Top each with about 1 tablespoon bacon.
- Tip: If you can’t find sweet onions, regular white or yellow onions will work in this recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 585g | |
| Recipe makes 6 servings | |
| Calories 390 | |
| Calories from Fat 123 | 32% |
| Total Fat 14.0g | 18% |
| Saturated Fat 8.56g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 653mg | 27% |
| Potassium 1531mg | 44% |
| Total Carbs 50.7g | 14% |
| Dietary Fiber 6.4g | 21% |
| Sugars 4.59g | 3% |
| Protein 17.85g | 29% |
