Skim Milk Corn Crab Chowder |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I modified a few different recipes and added some personal tweaks like using gnocchi instead of potatoes, and thickening with chickpea flour rather than relying on half&half or heavy cream. Ingredients:
1 small onion |
2 cloves garlic |
1 tablespoon olive oil |
1 teaspoon salt |
1 teaspoon black pepper |
1 (15 ounce) can corn |
1 cup corn, frozen |
2 tablespoons chickpea flour |
1 1/2 cups water |
2 cups nonfat milk |
8 ounces gnocchi |
8 ounces lump crabmeat |
Directions:
1. In large saucepan, saute onion, garlic, olive oil, salt and pepper.
2. When onion is softened, add 1 cup of the canned corn, reserving remaining corn and liquid for use later.
3. Saute 15 more minutes.
4. Add remaining liquid from canned corn, 1 cup milk, and 1 cup water and simmer for 15 minutes, stirring frequently.
5. Stir flour into remaining half cup water until smooth (no lumps).
6. Stir contents of pan, pour into blender or food processor and blend on high for 30 seconds.
7. Keep in mind that this mixture is very hot, so be careful when blending.
8. Put a folded towel over the blender to prevent splatters and be sure lid is on securely.
9. Pour contents back into saucepan, return to medium-high heat.
10. Add remaining cup milk, gnocchi, and flour mixture, simmer 10 minutes, stirring frequently.
11. Add remaining canned corn, frozen corn and bring to a simmer.
12. Add crabmeat, and simmer 20 more minutes, stirring frequently.
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