Source: dLife

A creamy seafood chowder made with a touch of cilantro.

Servings

3 tsp canola oil
1 medium onions , chopped, or 3/4 cup frozen chopped onion
3 medium celery stalk , thinly sliced
1.5 cup frozen sweet corn kernels , thawed
1 tsp ground thyme
0.5 tsp salt
0.25 tsp black pepper , freshly ground
2 cup low sodium vegetable broth
1 cup evaporated milk , fat-free
1 bay leaves
1 potatoes, fresh, medium , peeled (baking potato)
0.75 lb cooked crab
0.25 cup fresh cilantro , chopped
3 pinch tabasco sauce , optional

1 Heat oil in a large saucepan over medium heat. Add celery and onion and cook for 3 minutes. Stir in thyme, corn, salt, and pepper cooking for 20 seconds.
2 Add broth, evaporated milk, and bay leaf simmering for 5 minutes.
3 Grate potato into chowder and simmer for about 5 minutes.
4 Stir in crab and cilantro cooking for 1 minute and serve.