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Curry-crab Chowder

Curry-crab Chowder
  • Prep 30 min
  • Total 30 min
  • Ingredients 10
  • Servings 6
Curry powder and crabmeat perk up this easy 30-minute chowder that's perfect for a tasty weeknight supper.
Updated April 18, 2005
Bake-Off® Contest 41, 2004
Bake-Off® Contest 41, 2004
Nancy Peart
London, Ohio

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

Steps

  • 1
    In 4 1/2-quart Dutch oven, mix uncooked Pasta and Sauce Mix, evaporated milk and water. Stir in all remaining ingredients.
  • 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 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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