As my wife and I are both dieting, I decided to make a low cal version. I left out the flour and heavy cream, instead using 2 peeled and diced russet potatoes, which I cooked in the broth/clam juice instead of the corn. Cooked the corn separately, but drained the cooking liquid into the soup for flavor. Also, since I am the only one in the family who likes spicy food, I substituted a teaspoon and a half of Creole seasoning for the salt and cayenne. When the potatoes were done, I pureed the soup in a blender, prior to adding the corn, crab and scallions. Worked like a champ, resulting in a tasty crab chowder. Saved 180 calories and 20g fat per serving, though it is slightly higher in carbs (18.4g). Next time, I’ll halve the butter as well, which should lower cals and fat even more.
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