Lisa made this chowder found in the Weight Watchers Great Cooking Everyday book. This thick soup has a mushroom and chicken broth base, and is topped with lump crab meat.

Chris says:

This smelled great when you were cooking it!

Lisa says:

Sometimes I hate those WW recipes; that bowl pictured is two servings.

Chris says:

Maybe it’s meant to be a side dish or starter. It’s good though.

Lisa says:

It is, but I don’t think I like the arrowroot; it makes it jiggle. Like jelly.

Chris says:

Like my belly?

Lisa says:

Sigh…

Chris says:

I’m feeling fat… and sassy.

Crab and Wild Mushroom Chowder
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1/2 lb shiitake mushrooms
1 tbsp + 2 tsp arrowroot
2 cups chicken broth
1 tsp butter
1/3 cup finely chopped onion
3 tbsp finely chopped celery
1 garlic clove, minced
1 potato, peeled and chopped
1/4 cup evaporated fat-free milk
1 1/2 tsp dry sherry
1/2 tsp salt
1/2 tsp ground pepper
1/3 cup water
1/4 lb cooked lump crab meat, picked over

Remove the stems from the mushrooms and chop. Thinly slice the mushroom caps. Reserve in separate piles. Combine the arrowroot and 2tbsp of the broth in a small bowl.
Melt the butter in a saucepan, then add the onion, celery, and garlic. Sauté until tender. Add the remaining broth to the vegetables; bring to a simmer. Add the potato and simmer, covered, until tender, 15-20 minutes. Whisk the arrowroot mixture and stir into the broth. Simmer until the mixture thickens, about 2 minutes. Remove from the heat; stir in the milk, sherry, salt, and pepper.
Meanwhile, bring the water to a boil in a small saucepan. Add the reserved mushroom stems; reduce the heat and simmer for 5 minutes. Strain the liquid into a medium skillet, discarding the stems. Bring to a simmer and add the reserved sliced mushrooms, cooking until softened, about 5 minutes. Stir the mushrooms and their broth into the soup. Serve, topped with the crabmeat.

Serves 4 as a starter