Corn Seafood Chowder

By bakers_delight85

Ingredients

• 1-1/2 cups cubed peeled potatoes
• 3/4 cup chopped green pepper
• 3/4 cup diced celery
• 1 medium onion, chopped
• 1 Tbsp. canola oil
• 1 Tbsp. butter
• 4 tsp. seafood seasoning
• 1 bay leaf
• 5 Tbsp. all-purpose flour
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 4 cups 2% milk
• 2 cans (14-3/4 ounces each) cream-style corn
• 1/2 pound uncooked small shrimp, peeled and deveined
• 1 package (8 ounces) imitation crabmeat, flaked

Details

Servings 11

Preparation

Step 1

In a large Dutch oven, cook the potatoes, green pepper, celery and onion in oil and butter over medium heat for 10 minutes or until onion is tender. Stir in seafood seasoning and bay leaf. Cook and stir for 2 minutes.
Add flour; stir until vegetables are coated. Gradually stir in the broth. Add milk and corn. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until potatoes are tender. Stir in shrimp and crab; cook for 3 minutes or until shrimp turn pink.
Per serving (1 cup): 200 calories, 5g fat, 54mg cholesterol, 836mg sodium, 29g carbohydrate, 2g fiber, 13g protein