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Creamy Crab Chowder

Recipe by:

This chowder features tender, delicately flavored crabmeat and colorful bits of zucchini and sweet pepper. It’s even more enticing with bouquet garni seasoning-a mixture of several aromatic herbs that is frequently used in French cooking.

Yield: 4 servings
Total Time:
Creamy crab chowder with crackers

12 ounces fresh or frozen lump crabmeat or peeled, deveined shrimp

1 medium zucchini, cut into 2-inch strips

1 medium red or green sweet pepper, chopped

3 tablespoons butter

1/4 cup all-purpose flour

1 medium green onion, sliced

1/2 teaspoon bouquet garni seasoning

1/4 teaspoon salt

1/8 teaspoon black pepper

1 teaspoon snipped fresh thyme

Fresh thyme sprigs (optional)

  1. Thaw crabmeat or shrimp, if frozen.
  2. In a large saucepan cook zucchini and sweet pepper in hot butter about 3 minutes until crisp-tender. Stir in the flour. Add the LACTAID® Whole Milk, green onion, bouquet garni seasoning, salt, and black pepper.
  3. Cook and stir over medium heat until slightly thickened and bubbly. Cook for 1 minute more. Stir in the crabmeat or shrimp and snipped thyme; heat through. If desired, garnish with fresh thyme sprigs.

© Copyright 2007, Meredith Corporation. All Rights Reserved

Nutritional Facts

Serving Size: 1 1/2 cups

Amount Per Serving

Calories 356
Total Fat 18.80g
Calories from Fat 167.85kcal
Saturated Fat 10.51g
Cholestrol 117.93mg
Sodium 648.28mg
Total Carbohydrate 21.98g
Dietary Fiber 1.31g
Sugars 13.91g
Protein 27.81g
Calcium 376.76mg

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