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Creamy Crab & Corn Chowder

(Adapted from Fast and Healthy)


2 tsp. olive or canola oil

1-2 garlic cloves, minced

¼ - ½  cup chopped bell pepper

¼  cup finely chopped onion

8 oz. flaked crabmeat-approx. 2 c. (use fresh cooked, canned or imitation)

2 (12 oz.) cans evaporated skim milk

1 (15 oz.) can cream-style corn

1 (11-15 oz.) can whole kernel corn

2 tsp. dried dill weed

½ tsp. salt

¼ tsp. pepper

¼ tsp. dried thyme leaves

½ c. mashed potato flakes



1. Heat oil in Dutch oven or similar pan. Heat over medium heat until hot.  Add garlic, onion and bell pepper; cook and stir for 1-2 minutes. (If using raw crabmeat, add and cook for 1 minute.
2. Stir in milk, cream-style and whole kernel corn, dill, salt, pepper, and thyme. 
3. Bring just to a boil, stirring frequently. Add cooked or canned crab. Add potato flakes; cook and stir until thickened.

Sounds delish!!!