This Low-Fat Crab Chowder is a comforting twist on a classic New England favorite, using skim milk and margarine to keep the richness in check without sacrificing flavor. The base is built with sautéed onions and green peppers for aromatic depth, thickened into a smooth sauce before adding sweet corn and tender diced potatoes. Imitation crab meat provides a sweet, briny kick, while a splash of sherry adds a subtle complexity right before serving. ItâÂÂs perfect for a cozy weeknight dinner or a light lunch, offering all the satisfaction of a heavy chowder with a lighter profile. Simple ingredients come together quickly for a meal that feels homemade and hearty.
Low-Fat Crab Chowder
Description
This Low-Fat Crab Chowder is a comforting twist on a classic New England favorite, using skim milk and margarine to keep the richness in check without sacrificing flavor. The base is built with saut&# 195;©ed onions and green peppers for aromatic depth, thickened into a smooth sauce before adding sweet corn and tender diced potatoes. Imitation crab meat provides a sweet, briny kick, while a splash of sherry adds a subtle complexity right before serving. ItâÂÂs perfect for a cozy weeknight dinner or a light lunch, offering all the satisfaction of a heavy chowder with a lighter profile. Simple ingredients come together quickly for a meal that feels homemade and hearty.Ingredients
Directions
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Peel and dice the potatoes. Cook them in boiling salted water until tender, then drain and set aside.
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Melt the margarine in a large pot or Dutch oven over medium heat.
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Add the chopped onions and green pepper to the pot. Sauté for about 4 minutes, stirring frequently, until softened.
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Stir in the flour and cook for 1 minute, stirring constantly to remove the raw flour taste.
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Gradually whisk in the skim milk, ensuring there are no lumps, and continue stirring until the mixture thickens slightly.
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Add the drained corn, salt, thyme, and pepper. Reduce heat to low and simmer gently until heated through, but do not let it boil vigorously.
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While the sauce heats, cut the imitation crab into bite-size pieces.
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Add the crab pieces and the cooked potatoes to the pot.
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Heat the chowder gently, stirring frequently, until everything is warm but not bubbling.
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Just before serving, stir in the cooking sherry.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 454.8kcal
- % Daily Value *
- Total Fat 13.6g21%
- Saturated Fat 4.0g20%
- Cholesterol 0.0mg0%
- Sodium 289.6mg13%
- Total Carbohydrate 73.5g25%
- Dietary Fiber 7.1g29%
- Sugars 20.5g
- Protein 18.0g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk if needed to loosen the consistency.
Variations: For a richer flavor, substitute half-and-half for the skim milk, though this will increase the fat content. You can also add diced celery or carrots with the onions for extra vegetables.
Tips: Imitation crab is already cooked, so add it at the end to prevent it from becoming rubbery. If using real crab meat, fold it in gently at the very end to keep the chunks intact.
