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:
