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Friday, October 28, 2011

Sunday Sampler ~ Spicy Crab and Corn Chowder

One of my favorite things about fall (besides the gorgeous color display, the chance to put on my favorite comfy sweatshirt and giving my neck a nice warm hug with one of my hand knit scarves) is that it is the perfect time of year to make homemade soup.  Soup just tastes so much better when there is a chill in the air. This unique take on thick chowder will not disappoint as it is absolutely delicious. It is a perfect meal after a day of raking leaves or following a Sunday afternoon of football and/or napping.  And, it makes a nice big batch meaning lunches this week are going to be awesome! 

Spicy Crab and Corn Chowder
  • 6 Tablespoons Butter
  • 1 Cup Onion, Finely Diced
  • 1 Cup Celery, Finely Diced
  • 1 Cup Red Bell Pepper, Finely Diced
  • Salt and Pepper
  • 2 Cloves Garlic, Minced
  • 4 Tablespoons Flour
  • 2 Cups Chicken Stock
  • 3 Cups Skim Milk
  • 2 Cups Frozen Southern Style Cubed Hash Browns
  • 1 Cup Frozen Corn
  • 1 Cup Fat Free Half&Half
  • 3 Cups Shredded Pepper Jack Cheese
  • 2 Cups Imitation Crabmeat, Chopped
In a soup pan melt butter.  Add onion and celery and cook on medium heat about 3-4 minutes or until tender.  Add the chopped red pepper and continue cooking another 3-4 minutes.  Season as desired with salt and pepper.  Add garlic and cook about 1 minute, stirring constantly.  Stir in flour stirring constantly to evenly coat your vegetables.  Add chicken stock and 3 cups skim milk.  Bring to a boil, whisking often.  When it starts to boil and begins to thicken, turn heat to medium and stir in potatoes. Add the 3 cups of cheese slowly whisking until cheese is melted.  Stir in crabmeat, corn and one cup fat free half&half.  Stir until heated through.  Serve with crusty french bread.  Enjoy!

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