Healthy Creamy Crab and Corn Chowder

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Creamy Crab and Corn Chowder

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Crab and Corn Chowder

Enjoy a velvety, comforting chowder boasting succulent crab meat, sweet corn, and hearty potato in a creamy, savory broth. This light yet nourishing dish is perfect for breakfast, lunch, or dinner, blending a delightful mix of textures and flavors for a satisfying meal that supports your nutritional goals.

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NUTRITION

426kcal
Protein
40.8g
Fat
8.4g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Crab Meat

1/2 cup Sweet Corn

1 medium Potato (diced)

1/2 cup Low-Fat Milk

1 tsp Olive Oil

1/4 cup Yellow Onion (diced)

1/4 cup Celery (diced)

1 clove Garlic (minced)

1 cup Low-Sodium Chicken Broth

1/2 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Add diced onion, celery, and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.

  • 2

    Add the diced potato and stir for another 2 minutes to coat with the oil and aromatics.

  • 3

    Pour in the low-sodium chicken broth and add the bay leaf and dried thyme. Bring the mixture to a simmer and cook until the potato begins to soften, about 10 minutes.

  • 4

    Stir in the sweet corn and continue simmering for an additional 3-4 minutes.

  • 5

    Gently fold in the crab meat and low-fat milk, warming through without boiling to preserve the creaminess, about 2-3 minutes. Season with salt and pepper to taste.

  • 6

    Remove the bay leaf before serving. Ladle the chowder into bowls and serve warm.

Healthy Creamy Crab and Corn Chowder

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Creamy Crab and Corn Chowder

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Crab and Corn Chowder

Enjoy a velvety, comforting chowder boasting succulent crab meat, sweet corn, and hearty potato in a creamy, savory broth. This light yet nourishing dish is perfect for breakfast, lunch, or dinner, blending a delightful mix of textures and flavors for a satisfying meal that supports your nutritional goals.

NUTRITION

426kcal
Protein
40.8g
Fat
8.4g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Crab Meat

1/2 cup Sweet Corn

1 medium Potato (diced)

1/2 cup Low-Fat Milk

1 tsp Olive Oil

1/4 cup Yellow Onion (diced)

1/4 cup Celery (diced)

1 clove Garlic (minced)

1 cup Low-Sodium Chicken Broth

1/2 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Add diced onion, celery, and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.

  • 2

    Add the diced potato and stir for another 2 minutes to coat with the oil and aromatics.

  • 3

    Pour in the low-sodium chicken broth and add the bay leaf and dried thyme. Bring the mixture to a simmer and cook until the potato begins to soften, about 10 minutes.

  • 4

    Stir in the sweet corn and continue simmering for an additional 3-4 minutes.

  • 5

    Gently fold in the crab meat and low-fat milk, warming through without boiling to preserve the creaminess, about 2-3 minutes. Season with salt and pepper to taste.

  • 6

    Remove the bay leaf before serving. Ladle the chowder into bowls and serve warm.