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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This makes a big pot of thick seafood chowder, you almost need a fork to eat it! You can find crab and shrimp combo in the refrigerator section near the seafood - you could sub 1 can crab meat and 1 can baby shrimp if you can't locate the crab/shrimp combo. Ingredients:
1 large onion, diced |
1 large potato, diced |
1 bay leaf |
1/2 teaspoon dried marjoram |
1/8 teaspoon cayenne |
1 (15 ounce) can fat-free chicken broth |
1 (17 ounce) can cream-style corn |
1 (8 ounce) can corn, drained (or 1 cup frozen corn) |
1 1/2 cups skim milk |
1/4 teaspoon fresh ground black pepper |
1 (7 ounce) jar roasted red peppers, drained and diced |
1 (7 ounce) package crab, and shrimp combo (see note above) |
Directions:
1. Heat saucepan over medium high heat. Spray with cooking spray and saute onions until transparent.
2. Add potato, bay leaf, marjoram, cayenne and chicken broth. Bring to boil, cover, reduce heat and cook until potato is soft, 8-10 minutes.
3. Add creamed corn, canned corn, milk and freshly ground pepper.
4. Over medium-high heat, heat until hot, not boiling.
5. Add red peppers and the package of crab/shrimp, continue stirring until heated through, 2-4 minutes.
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