Search for a Recipe Browse Recipe Dilled Crab and Mushroom Chowder   From Better Homes and Gardens Serve smaller portions of this crab, mushroom, and potato chowder for an appetizer. Ingredients 1 cup sliced fresh mushrooms 1/4 cup chopped celery 1/4 cup sliced green onion 2 tablespoons margarine or butter 1/4 cup all-purpose flour 1/2 teaspoon salt 3 cups milk 1 cup half-and-half or light cream 2 - medium potatoes, cooked, peeled, and cubed 1 6-ounce can crabmeat, drained, flaked, and cartilage removed 2 teaspoons snipped fresh dill or 1/2 teaspoon dried dillweed - - Fresh dill (optional) More from Better Homes and Gardens 10,000+ Recipes from Better Homes and Gardens 5 Heart-Healthy Dinners 9 Snacks That Won't Widen Your Waist Light & Fast Suppers Links to bhg.com Preparation 1 In a 3-quart saucepan cook mushrooms, celery, and green onion in hot margarine or butter until vegetables are tender, stirring often. 2 Stir in flour and salt. Add milk and half-and-half or light cream all at once. Cook and stir over medium heat until mixture is thick and bubbly. Stir in potatoes, crabmeat, and dill or dillweed. Heat through, stirring occasionally. 3 Ladle into soup bowls. Garnish each serving with fresh dill, if desired. Makes 6 side-dish servings. Nutritional Analysis Per Serving Calcium 22 % Calories 237 Carbohydrate 20 g Cholesterol 55 mg Fiber 1 g Iron 6 % Protein 14 g Saturated Fat 7 g Sodium 423 mg Total Fat 12 g Vitamin A 15 % Vitamin C 16 %

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