Corn and Crab Chowder

If you have been following my posts lately, you have figured out by now that I've been featuring some Cajun recipes and Mardi Gras stories.

I have a recipe for a corn and crawfish chowder that I absolutely love.  Only two problems. . .a few of the ingredients are difficult to find in St. Louis at this time of the year, and the recipe is not very healthy.  So I decided to remake the recipe into a healthier version.

Hope you enjoy the healthy version of this as much as I did!

Ingredients:

1 - 2.8 oz package of real bacon pieces (about 40% less fat than cooking bacon)
2 Tbsp olive oil
1 large onion, chopped
1 medium green bell pepper, chopped
1 Tbsp minced garlic
1/2 tsp black pepper
1 tsp white pepper
1/2 tsp cayenne pepper
2 bay leaves
1/2 tsp thyme
1 1/2 tsp salt
1/4 c. finely chopped cured ham
1/2 lb chopped carrots
1/2 lb peeled red potatoes cut into 1/4" diced pieces
1 lb of frozen or fresh corn
2 - 15 oz cans of creamed corn
3 cups chicken stock
1 cup fat free half and half
1 lb imitation crab flakes
1/2 cup green onions, chopped (optional)

Directions:

1.  Heat dutch oven and olive oil over medium heat.  

2.  Add onions and bell peppers and saute until tender.

3.  Add garlic and cook 1 minute.

4.  Add pepper (white, black and cayenne), bay leaves, thyme and salt.

5.  Stir in the bacon and ham and cook for 1 minute.

6.  Add the carrots, potatoes and corn kernels.  Mix well and cook for 2 - 3 minutes.

7.  Add the creamed corn and cook 1 minute.

8.  Stir in the chicken stock and bring to a slow boil.

9.  Reduce heat to medium low, cover & simmer 20 minutes or until carrots and potatoes are tender.

10.  Blend in fat free half and half and add crab flakes, breaking them up into smaller pieces with a wooden spoon.

11.  Return to a gentle simmer.

12.  Adjust seasonings and cook 5 minutes.

13.  Serve in a bowl and top with green onions, if desired.

This will have a nice peppery heat to it.  If you don't like your foods quite so spicy, just reduce the amount of white, black and cayenne pepper you use in your recipe.

Serves:  10
Weight Watchers Points Plus:  7

This recipe is linked: