Crab Corn Chowder

Ingredients

• 1 cup crab cake mixture, reserved from crab cakes OR see recipe below
• 2 cups frozen corn kernels
• 2 bay leaves
• 4 cups reduced-sodium chicken broth
• 1 cup nonfat or lowfat milk
• Salt and ground black pepper
• 1 tablespoon chopped parsley leaves
• 12 ounces fresh lump crabmeat (or an equal amount of canned lump crabmeat)
• 2 tablespoons lowfat sour cream
• 2 1/4 teaspoons oats (regular or quick-cooking)
• 2 1/4 teaspoons seasoned dry bread crumbs
• 3/4 teaspoon Dijon mustard
• 1/2 teaspoon crab boil seasoning (recommended: Old Bay)
• 1/4 teaspoon dried oregano
• Pinch ground black pepper
• 1/2 teaspoons olive oil

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