Healthy Recipe of the Week

Crab Chowder

Low Cal/Low Fat
Preparation time : 20 minutes

Cooking time : 30 minutes

6 Servings

1 slice uncooked bacon diced

1/2 cup chopped onion

1/2 cup chopped celery

1 spring fresh thyme

1 bay leaf

1 1/2 cups clam juice or fish stock

6 small red potatoes

1 pound crab meat

2 cups reduced fat (2%) milk

1 red pepper diced

1 teaspoon chopped, fresh dill

1. Put the bacon in a soup pot and heat over low heat. Add the onion, celery, thyme and bay leaf, turn the heat up to medium, and cook until the vegetables are soft, about 10 minutes.

2. Dice the potatoes and add them to the soup pot with the clam juice. Simmer until the potatoes are just tender, about 10 minutes. Add the milk, peppers, crab and dill and cook until the crab is just heated through. Remove the thyme and bay leaf. Adjust the salt and pepper to taste.

Nutrition Facts: Serving Size 1 cup, Amount Per Serving: Calories 233 Protein 22 g Total Carbohydrate 33g Dietary Fiber 4g Soluble Fiber 0 g Insoluble Fiber 0 g Sugar 8 g Total Fat 3g Saturated Fat 1g Monounsaturated Fat 1g