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Corn and crab chowder recipe

Makes 6 servings


• 2 Tbsp. butter
• 3 celery stalks, diced
• 1 medium onion, diced
• 3 ears fresh corn
• 2 cups chicken broth, reserve ¼ cup
• 1 can creamed corn
• 1 lb. blue crab
• 3 Tbsp. flour
• 1 cup 1% milk
• ¼ cup chopped parsley
• Salt & pepper, to taste


Cut kernels off the ears of corn. Chop the onion, celery, and parsley.
In a large pan, sauté the diced celery and onion in butter on medium heat until the onion is translucent, and celery is tender. Add in the corn and sauté for another 5 minutes, until tender. Whisk in flour, then slowly add broth while stirring. Bring to a boil and stir in the creamed corn. Reduce heat and simmer for 30 minutes. Stir in crab, milk, chopped parsley. Taste and add salt & pepper as needed. Cook about 5 to 10 minutes and place into bowls. Sprinkle with remaining corn, cilantro, and oyster crackers. Enjoy!

Nutrition analysis per serving: 250 calories, 7 g fat, 23 g protein, 29 g carbohydrate, 3 g fiber, 370 mg sodium

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