Crab-Corn Chowder Recipe

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Robin Miller on Food Network
Nutrition per serving    (USDA % daily values)
CAL
130
FAT
9%
CHOL
19%
SOD
13%

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Ingredients for 4 servings

4 cups reduced-sodium chicken broth

1 tablespoon chopped parsley leaves

2 cups frozen corn kernels

1 cup nonfat or lowfat milk

Salt and ground black pepper

1 cup crab cake mixture, reserved from crab cakes OR see recipe below

2 bay leaves

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