Summer Veggie Crab Chowder
Servings 4
Calories 451kcal
Ingredients
For the corn base:
- 2½ cups corn kernels
- 2 cups lowfat milk
For the soup:
- 2 slices thick sliced bacon
- 1 small sweet onion (finely diced)
- 1 stalk celery (finely diced)
- 1 large summer squash (chopped)
- 1 large zucchini (chopped)
- 1 tsp sea salt
- ¾ tsp black pepper
- 1 cup corn kernels
- ½ tsp fresh thyme leaves
- 2 Tbsp unsalted butter
- 8 oz crab claw meat
To finish:
- 2 green onions (thinly sliced)
- ½ cup shredded cheddar
Instructions
For the corn base:
- In a blender or food processor, add corn and milk. Blend until mostly pureéd. Set aside.
For the soup:
- In a stockpot or dutch oven, cook bacon over medium heat until crispy. Remove and set aside.
- Add onion and celery to the drippings and cook for 1-2 minutes.
- Add squash, zucchini, salt and pepper. Cook, stirring frequently, until almost tender; about 4 minutes.
- Add corn and thyme. Stir until well combined. Stir in corn base, butter and crab. Cook until simmering and butter is melted.
To finish:
- Crumble bacon.
- Ladel chowder into 4 soup bowls. Top with crumbled bacon, green onions, and cheddar. Serve immediately.
Nutrition
Calories: 451kcal | Carbohydrates: 44g | Protein: 27g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 1606mg | Potassium: 1104mg | Fiber: 6g | Sugar: 19g | Vitamin A: 1056IU | Vitamin C: 40mg | Calcium: 329mg | Iron: 2mg