Corn Chowder with Crab

2 Ratings
  • 5 2
  • 4 0
  • 3 0
  • 2 0
  • 1 0

This is the recipe my kids request I make for their birthdays! Great with rustic bread and marinated tomato salad.

By AMYMENGES

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
6
Yield:
12 cups
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Melt butter in a large pot over medium heat. Cook and stir onion until softened, about 5 minutes. Stir in cream of potato soup, frozen corn, cream-style corn, milk, crab sticks, water, chicken bouillon, salt, and pepper. Bring to a boil; reduce heat and simmer chowder until flavors combine, about 20 minutes.

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  • Stir green chile peppers into the chowder before serving.

Cooks' Notes:

Substitute half-and-half for the milk if desired.

Use the soup cans to measure milk and water for ease.

Substitute fresh lump crabmeat for the imitation crab sticks if desired.

After cooking the onions, you could put everything (except chiles) in a slow cooker and cook on Low for about 8 hours. Add chiles before serving.

Nutrition Facts

Per Serving:
326 calories; protein 11.1g; carbohydrates 57.7g; fat 7.9g; cholesterol 26.2mg; sodium 1947.6mg. Full Nutrition
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