Spring Stew

Makes: 2 servings Prep: 10 minutes Cook: 25 minutes

1 Tablespoon olive oil
1 rib celery, trimmed and diced
1 carrot, peeled and diced
1/2 sweet red pepper, diced
2 scallions, trimmed and sliced
1 medium potato, peeled and diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Old Bay seasoning
1/4 teaspoon dried thyme
2 cups plus 1 tablespoon milk
2/3 cup corn kernels (fresh or canned)
1/4 pound imitation crabmeat
1 tablespoon cornstarch

1. In medium size saucepan, heat oil over medium high heat. Add celery, carrot red pepper and scallions and cook, stirring, 5 minutes. Add potato, salt pepper, Old Bay seasoning and thyme. Cook and additional 2 minutes.

2. Stir in 2 cups of the milk and 1/2 cup water. Cover and bring to a simmer. Reduce heat to medium low and simmer for 12 to 14 minutes or until vegetables are tender.

3. Once vegetables are softened, stir in corn and crabmeat. In a small dish, stir in the remaining tablespoon of milk and into the cornstarch. Add to pot, stiring; cook 3 minutes, or until thickened. Cool slightly, then serve.

So I liked this recipe a lot! I like the size. It's not overwhelming and coming from a house with just my daughter and I it's nice not to have to make a recipe that makes 10 servings! But if you wanted to double it or triple it, it wouldn't be hard to do. I substituted the crabmeat for ground turkey because I don't like crab. My daughter even loved it! I had some of the ingredients at home so going to the store only cost me $7.87 and I was able to have lunch the next day. Lots of vegetables!

I give this 4 stars!

This recipe is from Family Circle Magazine 5/17/05.