Potato Crab Chowder

We FINALLY got snow last night!!  Yup - it's almost March and the news anchors were actually out DRIVING around telling us how the roads were....think us Minnesotans are bored ?!  Now it just needs to snow another foot so we can do some snowmobiling!!  So in honor of the 4 inches we FINALLY got - I made up this yummy soup to curl up to!  (well, that and we wanted to taste Aruba again....and that is where we had this awesome seafood stew!)

This was actually very easy to make - AND it's super healthy!!  The crab meat was around $8 - so kinda pricey BUT you have to think about leftovers....really you are spending that on 6 servings!!  I would for sure make it again - I'm a texture freak and this crab didn't bug me at all!!  ahhh soooo good!

We had this with some french bread - but if you have a lot of time on your hands, you could make your own Dinner Rolls. (I think I just wanted to reference again that I made bread from scratch....hmmm mmm)

Makes 6 servings - 6 Sister Blog

Ingredients:

2 Tablespoons butter

1 onion chopped

3/4 cup chopped celery

1 garlic clove minced

1 lb of red potatoes, chopped into one inch cubed squares

3 Tablespoons all-purpose flour

2 1/2 cups skim milk

2 teaspoons chopped fresh thyme

1/2 teaspoon of black pepper

1/4 teaspoon nutmeg

1 (14 3/4-ounce) can cream-style corn

1 (14-ounce) can fat-free, less-sodium chicken broth

8 ounces lump crab meat

3 tablespoons chopped fresh parsley

1 teaspoon of salt

Melt butter in a large saucepan over medium-high heat.

Add onion, celery, and garlic; sauté 4 minutes. Add potato; sauté 1 minute. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in milk, thyme, pepper, nutmeg, corn, and broth.

Bring to a simmer over medium heat, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.

Stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.