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Crab and Rice Chowder

Serves: 5
Total Calories: 756

Ingredients

1 small onion, chopped
1/2 pound mushrooms, thinly sliced
2 tablespoons oil
2 cups coarsely chopped broccoli
1 small red bell pepper, chopped
1/2 teaspoon thyme leaves
2 cups chicken broth
2 cups milk
1 (17-ounce) can cream-style corn
1/3 pound crabmeat
3 cups cooked rice
salt and pepper

Directions:

Sauté onion and mushrooms in oil till limp. Add broccoli, bell pepper, and thyme. Simmer till broccoli is tender, about 4 minutes. Stir in chicken broth, milk, and corn. Cook, uncovered, about 10 minutes or until hot. Stir in crabmeat and rice. Simmer, uncovered, until hot, about 2 minutes. Ladle soup into bowls. Add salt and pepper to taste.

Nutritional Facts:

Serves: 5
Total Calories: 756
Calories from Fat: 47

This Crab and Rice Chowder recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.


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