Zesty Crab and Corn Chowder

This chowder gets a little extra kick from the pepper jack cheese-a nice compliment to the creamy corn chowder base.

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Ingredients:

• 3 Tablespoons olive oil
• 3 Tablespoons flour
• 4 cups non-fat milk
• 1 lb lump crabmeat
• 1 4 oz can chopped green chiles
• 1 cup frozen corn
• 1 cup diced zucchini
• 1/2 tsp sea salt or to taste
• juice of 1 lemon
• 1/4 tsp garlic powder
• 1/2 tsp dried oregano
• 1 cup shredded pepper jack cheese

Method

In a dutch oven or 2-3 qt pot, heat olive oil over medium heat. Whisk in flour and cook for 1-2 minutes. Whisk in milk and cook, stirring constantly until it boils and thickens. Add rest of ingredients except, cheese. Reduce heat to low and simmer for 10-15 minutes. Serve topped with shredded cheese.

Notes: This is a warm and heart healthy chowder to help take the chill off of a crisp day. Enjoy with crusty bread and a tossed salad for a complete and delicious meal.

Number of servings: 6

Submitted By: marlac2985468
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