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Curry-crab Chowder

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Pillsbury Kitchens
Updated Apr 18, 2005
Bake-Off® Contest 41, 2004
Nancy Peart
London, Ohio
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Curry powder and crabmeat perk up this easy 30-minute chowder that's perfect for a tasty weeknight supper.

Curry-crab Chowder

  • Prep Time 30 min
  • Total 30 min
  • Ingredients 10
  • Servings 6
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Ingredients

  • 1 (8.25-oz.) box Betty Crocker™ Tuna Helper™ Creamy Pasta
  • 1 (12-oz.) can evaporated milk
  • 5 cups water
  • 1 medium carrot, thinly sliced (3/4 cup)
  • 3 tablespoons clam juice
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • 1/4 teaspoon white pepper
  • 1 (6-oz.) can lump crabmeat, drained
  • 1 (4.5-oz.) jar sliced mushrooms, drained

Instructions

  • Step 
    1
    In 4 1/2-quart Dutch oven, mix uncooked Pasta and Sauce Mix, evaporated milk and water. Stir in all remaining ingredients.
  • Step 
    2
    Heat over medium-high heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 10 to 13 minutes, stirring occasionally, until pasta and carrots are tender.

Nutrition

270 Calories
7g Total Fat
15g Protein
38g Total Carbohydrate
13g Sugars

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
270
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
3g
15%
Cholesterol
70mg
23%
Sodium
1570mg
65%
Total Carbohydrate
38g
13%
Dietary Fiber
2g
8%
Sugars
13g
Protein
15g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
4%
4%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
2 1/2 Starch; 1 Very Lean Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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