Crab-Corn Chowder

Ingredients

• 2  bay leaves 
• 2 cups corn kernels frozen
• 0.5 teaspoon crab boil seasoning (recommended: Old Bay)
• 0.8 teaspoon dijon mustard 
• 1 pinch ground pepper black
• 4 servings salt and ground pepper black
• 4 cups chicken broth reduced-sodium
• 2 tablespoons lowfat cream sour
• 1 cup lowfat milk 
• 12 ounces lump crab meat fresh canned (or an equal amount of lump crabmeat)
• 2.3 teaspoons oats (regular or quick-cooking)
• 0.5 teaspoons olive oil 
• 0.3 teaspoon oregano dried
• 1 tablespoon parsley leaves chopped
• 1 cup see recipe below 
• 2.3 teaspoons seasoned bread crumbs dry

Equipment

• bowl
• frying pan
• sauce pan
• ladle

Directions

1. Watch how to make this recipe.
2. In a large saucepan, combine crab cake mixture, corn and bay leaves.
3. Pour over broth and set pan over medium-high heat. Simmer 5 minutes. Stir in milk and simmer 2 minutes, until hot.
4. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and garnish with chopped fresh parsley.
5. Crab Cake
6. In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.