Corn Chowder with Crab
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Ingredients40 m servings 326
Original recipe yields 6 servings (12 cups)
- 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.
- Stir green chile peppers into the chowder before serving.
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- 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.
Per Serving: 326 calories; 7.9 57.7 11.1 26 1948 Full nutrition
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