no-cream crab chowder

this week while babysitting i started flipping through the February edition of Coastal Living. the featured food section was guilt-free beach eats.there were several great recipes, but with winter still lingering in seattle the chowder became first on my list to try. yesterday i came home to the aroma of soup simmering in the crock-pot- a smell i never get sick of!  


i adapted the recipe slightly to accommodate my taste buds and prevent a trip to the grocery store. i used crab rather than clams and prosciutto instead of bacon. this simple, healthy chowder is delicious. the starch from the potatoes makes the soup extra creamy even though you substitute reduced-fat milk for heavy cream. and the exciting part...a 2 cup serving is only 330 calories!

Ingredients (Serves 4):
1 can lump crab meat
2 slices of prosciutto, chopped (bacon works too)
2 carrots, peeled and chopped
1 medium-size onion, chopped
1 celery rib, chopped
1 C. chicken stock
1 C. frozen whole kernel corn
6-8 red potatoes, quartered
1/4 t. salt
1/4 t. pepper
1/2 t. dried thyme
3 C. 1% milk
3 T. flour
1 bay leaf


Directions:
Chop carrots, onion, and celery. 
Cook prosciutto in a pan until crisp. Reserve any of the grease from the prosciutto.

Heat 1 T. olive oil in the saucepan over medium-high heat and add the carrot, onion, and celery for approximately 5 minutes, or until tender. 

Add chicken stock, quartered red potatoes, corn, and seasonings. Reduce heat and simmer, uncovered, for 8 minutes or until potatoes become tender.

While you are waiting for the potatoes to turn tender whisk together the milk and flour in a small bowl. 


Transfer everything from the saucepan into a crock-pot (optional) and add lump crab meat, prosciutto, and milk mixture. Leave on low until you are ready to eat or if you are still using your saucepan, until heated through. Add salt and pepper to taste.