Easy Low Calorie Crab and Corn Chowder
While placing my online grocery order I saw that packs of imitation crab were buy one get one free. I don't usually buy seafood, but I actually really like imitation crab so I went for it. Mine was a mix of pollock and king crab, although you can certainly use 100% crab meat for this recipe. I love seafood chowders but the recipes can be a bit heavy using large quantities of heavy whipping cream and whole milk. I lightened this up a bit and simplified it using cream of potato soup instead of needing fresh potatoes; I also used canned corn. I hope you enjoy!
Easy Low Calorie Crab and Corn Chowder serves 6
- 8-12 ounces of imitation or cooked crab, cut into chunks
- 2 cans of low sodium corn, drained
- 1 can of condensed cream of potato soup
- 4 cups low sodium chicken broth, you can also use water
- 2 carrots, peeled and diced
- 4 ribs of celery, diced
- 1 small white or yellow onion, diced
- 4 strips of bacon, diced, fat reserved (optional)
- 1/3 cup half and half
- 1 tsp vegetable oil
- 1 tsp old bay seasoning
- 1/2 tsp black pepper
- pinch cayenne pepper
- green onion for garnish
In a large pot over medium-low heat add the diced bacon and cook until it's reached your desired level of crispiness, we like ours pretty crisp. Remove the bacon with a slotted spoon and set aside over paper towels to drain. I drained off all but maybe one teaspoon of fat from the pan, then added a teaspoon of vegetable oil and the carrots, celery, onions, old bay, and pepper. Saute over medium heat for 5-7 minutes or until the vegetables start to develop some color. Add in the corn, diced crab, cream of potato soup, and chicken broth and bring up to a low boil. Reduce to a simmer and let the soup cook for about five minutes. Add in the 1/3 cup half and half and let simmer another five minutes. Serve topped with the bacon crumbles and diced green onion, with a cheddar biscuit on the side!
Per serving: 248 calories, 27.6 grams net carbohydrates, 9 grams of fat, and 12 grams of protein.