Lightened Up Crab and Corn Chowder

Servings: 8
Serving Size: 1 1/2 cups
WW Points+: 6


I love crab and corn chowder. This soup combines veggies, lump crab meat, old bay seasoning, bacon, and plenty of corn to make a healthy and satisfying meal. 


Most chowders call for heavy whipping cream to thicken it up. I used skim milk and fat free half & half to give it the creamy consistency. While this was not as thick as most chowders, it still tasted excellent and was a much healthier alternative. 


My favorite restaurant adds bacon to their chowders and I love the way it gives the soup an extra boost of flavor. And who doesn't love bacon??


This soup is extremely filling. The serving size is pretty generous and one bowl filled me up for dinner with no side dishes. 


Add a dash of hot sauce on the top for a little extra kick at the end. I hope you enjoy this one! We certainly did!



Ingredients:

• 4 Slices lean, center cut Bacon ( I used Oscar Mayer Fully Cooked)
• 1 tbsp Light Butter Spread (I used I can't Believe It's Not butter Light)
• 1 medium Onion, chopped
• 2 Garlic Cloves, chopped
• 1 medium Red Bell Pepper, chopped
• 2 medium Celery Stalks, chopped
• 2 medium Potatoes, cubed
• 1 tsp Fresh Thyme, Chopped
• 1 tbsp Old Bay Seasoning
• Salt and Black Pepper to taste
• 1/4 cup White Whole Wheat Flour
• 6 cups Fat Free, Reduced Sodium Chicken Broth
• 1 cup Skim Milk
• 1 cup Fat Free Half & Half
• 4 1/2 cups Frozen Corn Kernels, thawed
• 6 oz Lump Crab Meat

In a large pot, cook bacon until crisp. Remove from pot and let drain on paper towels. Slice or crumble into small pieces and set aside. 

In the same pot, melt butter over medium-high heat. Add Onions and saute for about 2 minutes. Add Bell Peppers and Garlic, saute for another 2 minutes.  

Add potatoes and saute for another 3 minutes.

Next, add Salt, Pepper, Old Bay Seasoning, and Thyme. Stir to combine. 

Add Flour and stir to coat all vegetables. This will help to make the soup thicker. 

Next, add Chicken Broth, Milk, and Half & Half

Bring to a  boil and let boil vigorously for about 7 minutes, or until potatoes are tender. 

Reduce heat to simmer and add Crab Meat, Corn, and Bacon. Simmer until soup thickens slightly. 

Ladle into soup bowls, 1 1/2 cups per serving. Top with a few dashes of hot sauce and enjoy!


Love, Monica


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