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Maryland Crab and Corn Chowder

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 210
Calories from Fat 80
% Daily Value*
Total Fat 9g 14%
Saturated Fat 6g 30%
Trans Fat 0g  
Cholesterol 10mg 3%
Sodium 940mg 39%
Potassium 420mg 10%
Total Carbohydrate 24g 8%
Dietary Fiber 1g 4%
Sugars 4g  
Protein 7g  
 
Vitamin A 0% Vitamin C 15%
Calcium 6% Iron 4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 5 Quarts
Serving Size: 1 cup

Ingredients

Amount Ingredients
1 gal. Water, Hot
27 oz. Custom Culinary® Whisk & Serve® Corn Chowder Soup Mix
2 Tbsp. Old Bay Seasoning Mix
1 qt. Potatoes, Peeled, Medium Diced, Cooked
2 cups Crabmeat

Recommended Product: 1302 Whisk & Serve® Corn Chowder Soup Mix

Directions

  1. In a 6-8 quart soup pot over medium high heat, heat water to 190°F. Remove from heat and gradually add one (27 oz.) bag of Whisk & Serve ® Corn Chowder Soup Mix into the hot water, add Old Bay Seasoning, whisk thoroughly until thick and smooth.
  2. Return to heat and simmer 10-15 minutes.
  3. Add cooked potatoes. Gently blend.
  4. Add all crabmeat to soup or portion 1/2 oz. (approx. 1 Tbsp.) of crab to each serving. Add more if desired.

Chef's Tips

Use locally available potatoes - Fingerling, Yukon Gold, Red Bliss potatoes, etc. For a richer consistency and flavor, substitute water with milk or cream.

Recipe By


Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.



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