emilyposts:

If you only make one soup I recommend all year, it should probably be this one. I love it so much! It’s the kind of thing that makes you want to call it Chowda. And it’s still low-cal.

Ingredients

• 2 tablespoons butter 
• 1 cup chopped onion 
• 3/4 cup chopped celery (I bend my no-celery rule for soup!)
• 1 garlic clove, minced 
• 3 1/2 cups (1-inch) cubed red potato (about 1 pound) 
• 3 tablespoons all-purpose flour 
• 2 1/2 cups 2% reduced-fat milk 
• 2 teaspoons chopped fresh thyme 
• 1/2 teaspoon freshly ground black pepper 
• 1/4 teaspoon grated whole nutmeg
• 1 (14 3/4-ounce) can cream-style corn
• 1 (14-ounce) can fat-free, less-sodium chicken broth 
• 8 ounces lump crabmeat, shell pieces removed (if you don’t live near the coast, try getting this from Fresh Market. They have good stuff!)
• 3 tablespoons chopped fresh parsley
• 1 teaspoon salt 

Preparation

1. Melt butter in a large saucepan over medium-high heat. 
2. Add onion, celery, and garlic; sauté 4 minutes. 
3. Add potato; sauté 1 minute.
4. Sprinkle with flour; cook 1 minute, stirring constantly. 
5. Stir in milk, thyme, pepper, nutmeg, corn, and broth. 
6. Bring to a simmer over medium heat, stirring frequently. 
7. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. 
8. Stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.

Bruce Weinstein and Mark Scarbrough, Cooking Light 
OCTOBER 2003

It’s necessary I make this.