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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Mar 7, 2011

Corn Chowder with Crab

The recipe below calls for seafood seasoning - recipe follows.  If you have Old Bay, you may substitute it for the seafood seasoning.  This does not 'stink up the house like crab' - as suggested by someone near and dear to me.  If used as a main dish with four servings, it is about 302 calories per serving.  I divided it into 7 servings and used it for a light lunch.

29 Ounce Low Sodium Chicken Broth                                     
2 Cup Frozen Corn                                                                   
1 Cup Potatoes, peeled and diced                                             
1 Cup Baby Carrots, cut into -1/4-inch pieces                          
1/2 Cup Celery, trimmed and diced                                          
1/2 Tsp Fresh Thyme, chopped                                                
1/4 Tsp Seafood Seasoning                                                       
1 1/2 Cup Red Bell Peppers, seeded -and diced
12 Ounce Evaporated Skim Milk
2 Tbl cornstarch
8 Ounce Pasteurized Crab Claw Meat

Combine chicken broth, corn, potatoes, carrots, celery, thyme and seafood seasoning in a large oval slow cooker. Cover and  cook on HIGH for 4 hours.  In a bowl, stir together evaporated milk and cornstarch.  Uncover slow cooker and stir in red peppers and cornstarch.  Replace cover and cook on either HIGH or LOW for 1 hour.  Stir crabmeat into soup and heat through. Serve warm.

Seafood Seasoning

  1 Tbl celery seeds                                                            1/2 Tsp mustard seeds
  1 Tbl whole black peppercorns                                          1/8 Tsp Ground Clove
  6 bay leaves                                                                     1 Tsp Hot Hungarian Paprika
  1/2 Tsp Ground Cardamom                                                    

In a spice grinder or small food processor, combine all of the ingredients. Grind well and store in a small glass jar. Best if used  within 6 months.

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