| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Dutch |
Soups and, Stews |
12 |
Servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 1 1/3 |
c |
Chopped red onion |
| 1 1/3 |
c |
Chopped celery |
| 3/4 |
c |
Chopped green bell pepper |
| 3 |
|
Cloves garlic, minced |
| 1 |
tb |
Worcestershire sauce |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Dried thyme |
| 1/4 |
ts |
Pepper |
| 21 |
oz |
Low-salt chicken broth, (2 cans) |
| 16 |
oz |
Frozen shoepeg white corn, (1 package) |
| 10 |
oz |
Diced tomatoes and green chiles, (1 can) undrained |
| 6 |
oz |
Tomato paste, (1 can) |
| 4 |
c |
Water |
| 1 |
c |
Sliced green onions |
| 1 |
lb |
Fresh lump crabmeat, shell pieces removed |
INSTRUCTIONS
Coat a Dutch oven with cooking spray; place over medium heat. Add onion and
next 3 ingredients, and saute 5 minutes. Add Worcestershire sauce and next
7 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour.
Stir in remaining ingredients; cook over medium heat 15 minutes. Yield: 3
quarts (serving size: 1 cup).
Per serving: 205 Calories; 2g Fat (10% calories from fat); 14g Protein; 35g
Carbohydrate; 30mg Cholesterol; 357mg Sodium
Recipe by: Cooking Light, Nov/Dec 1994, page 128
Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
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