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Nutrition Facts
Serving Size 479 g
(Approx. 6 Servings)
Amount Per Serving
Calories 280 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 115 mg 38%
Sodium 580 mg 24%
Total Carbohydrate 15 g 5%
Dietary Fiber 3 g 12%
Sugars 6 g
Protein 16 g
Vitamin A 110% Iron 10%
Vitamin C 110% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chunky Crab Chowder
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 red bell pepper, chopped
1 green onions, chopped
3/4 cup(s) carrots, chopped
1 cup(s) celery, chopped
2 Tsp dried tarragon leaves
1/4 Tsp cayenne pepper
24 Oz clam juice
29 Oz diced tomatoes
1 cup(s) Cappola Sauvignon Blanc
1 cup(s) whipping cream
12 Oz jumbo lump crab meat
1/8 Tsp H-E-B Iodized Salt
1/8 Tsp H-E-B Black Pepper
1/4 Tsp tabasco pepper sauce
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Instructions

1
Chop bell peppers, green onions, celery and carrot. Reserve 1/4 cup green onion tops and set aside.
2
Heat oil in a 5 to 6-quart stockpot over medium-high heat.
3
Add bell peppers, green onions, celery and carrot; Sauté 5 minutes. Stir in tarragon and cayenne; Sauté 2 more minutes.Add clam juice, tomatoes with juice and white wine.
4
Bring to a boil; reduce heat to medium and cook 15 minutes, uncovered, stirring occasionally.
5
Stir in cream; reduce heat to medium-low and simmer gently 10 minutes, stirring frequently.
6
Add crabmeat; cook and stir 2 more minutes.
7
Season to taste with salt, pepper and Tabasco sauce. Serve while hot.

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