| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 cup crab cake mixture, reserved from crab cakes OR see recipe below
- 2 cups frozen corn kernels
- 2 bay leaves
- 4 cups reduced-sodium chicken broth
- 1 cup nonfat or lowfat milk
- Salt and ground black pepper
- 1 tablespoon chopped parsley leaves
- 12 ounces fresh lump crabmeat (or an equal amount of canned lump crabmeat)
- 2 tablespoons lowfat sour cream
- 2 1/4 teaspoons oats (regular or quick-cooking)
- 2 1/4 teaspoons seasoned dry bread crumbs
- 3/4 teaspoon Dijon mustard
- 1/2 teaspoon crab boil seasoning (recommended: Old Bay)
- 1/4 teaspoon dried oregano
- Pinch ground black pepper
- 1/2 teaspoons olive oil
Instructions
- In a large saucepan, combine crab cake mixture, corn and bay leaves. Pour over broth and set pan over medium-high heat. Simmer 5 minutes. Stir in milk and simmer 2 minutes, until hot. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and garnish with chopped fresh parsley.
- Crab Cake Mixture:
- In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.
- Yield: about 1 cup
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 252 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 24 g |
| Cholesterol | 92 mg |
| Sodium | 1093 mg |
Reviews
Ew. This did NOT come out like a chowder, but rather like a gross and watery soup. Also it had no flavor at all, I tried adding some cayenne, garlic, onion powder and more Old Bay, and cooking it longer with the bay leaves in, and it didn’t help much. I made it for my boyfriend and was embarrassed and disappointed. Never again.
I made this for my husband tonight, and as I was tasting it as I was cooking it, I noticed I definitely needed to kick it up a notch. I added a little garlic powder, and onion powder, and lots of black peppter—really made it good. I kept two bay leaves even though I made half the recipe because it was for two of us. I also let it cook a little longer because I didn’t want to purchase real crab so by cooking the imitation crab a little longer, it tasted more like real crab. I also ground the oats for the crab mixture in my processor and that helped to make them “invisible” in the soup. I will make this again, with real crab, and probably add some cubed red potatoes to make it heartier. It was a good inspiration!
This was a cinch to make and even my 7 year old had seconds. Not as heavy as most chowders, I liked that.
IF YOU LIKE CORN CHOWDER AND CRAB THEN YOU’LL LOVE THIS RECIPE. IT WAS EASY AND SO TASTY.
This was a yumm-o stoup!
Extremely easy to prepare and excellent flavor. The crabmeat and corn make for a hearty soup and the spices and chopped parsely add a nice bite.