Chunky Potato Crab Chowder

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This easy creamy-style chowder lets the red-skinned potatoes shine. Cream-style corn is a surprise ingredient that adds a little sweetness and contributes to the creamy texture. From cooking light.

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Steps

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

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Add onion , celery , and garlic.

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Saut 4 minutes.

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Add potato.

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Saut 1 minute.

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Sprinkle with flour.

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Cook 1 minute , stirring constantly.

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Stir in milk , thyme , pepper , nutmeg , corn , and broth.

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Bring to a simmer over medium heat , stirring frequently.

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Cover , reduce heat , and simmer 20 minutes or until potato is tender , stirring occasionally.

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Stir in crab , parsley , and salt.

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Cook 5 minutes , stirring occasionally.

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Ingredients

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butter, onion, celery, garlic clove, red potatoes, all-purpose flour, 2% low-fat milk, fresh thyme, fresh ground black pepper, whole nutmeg, cream-style corn, reduced-sodium fat-free chicken broth, lump crabmeat, fresh parsley, salt