Imitation crabmeat is very versatile and works great in this Corn and Crab Chowder.
Imitation Corn And Crab Chowder
Servings
6 Servings
Ingredients
- 1 tablespoon:oil
- 1 onion :chopped
- 2 teaspoons:minced garlic
- 1 tablespoon:ginger root freshly grated
- 1 small chili :seeded and finely chopped
- 2 tablespoons:rice wine vinegar or white wine
- 8 ounces:imitation crabmeat
- 10 ounces:whole kernel corn
- 2-1/2 cup:pareve chicken broth
- 1 tablespoon:light soy sauce
- 2 tablespoons:cilantro fresh chopped
- 2 eggs :lightly whisked
- Salt and:pepper to taste
Instructions
Preparation
- In a large saucepan, heat oil and saute onion stirring occasionally for 5 minutes at low heat or until onions are transparent.
- Add garlic, ginger and chili, stirring for 1 minute. Pour in rice wine vinegar, cook over moderate heat until reduced by half.
- Stir in imitation crabmeat, corn, broth and soy sauce. Let cook until the mixture boils, then cook and additional 5 minutes more, stirring to make sure it doesn’t burn.
- Stir in cilantro. Taste with salt and pepper. Remove saucepan from heat, whisk in the eggs well.
- The heat of the soup will cook the eggs.. Serve immediately. Serves 6 to 8.
A quick analysis show that for 8 servings you would get 100 calories, 3.5 g fat, 13 g carbs, 1 g fiber and 6 grams of protein. Hope that helps.
Do you have the nutritional info for this recipe? I would love to know or be able to calculate the weight watchers points.
Thank you!
Jason