Seafood Corn Chowder
Portions: 10 Serving size: 1 cup
1 tablespoon unsalted butter
1 cup onion, chopped
1/3 cup celery, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1 tablespoon all-purpose flour
1 can (10.5 ounces) low sodium chicken broth
2 cups nondairy creamer
6 ounces (1/2 can) evaporated milk
10 ounces surimi (imitation crab chunks)
2 cups fresh or frozen corn kernels
1/2 teaspoon black pepper
1/2 teaspoon paprika
In a saucepan melt butter over medium heat. Cook onion, celery, green and red peppers for 5 minutes until soft.
Add flour and cook and stir constantly for 2 minutes.
Gradually add chicken broth, stirring to blend. Bring to a boil.
Add nondairy creamer, evaporated milk, surimi, corn, black pepper and paprika.
Heat, stirring occasionally, for 5 minutes or until chowder is hot. Serve immediately.