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Corn Chowder with Crab

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"This is the recipe my kids request I make for their birthdays! Great with rustic bread and marinated tomato salad."
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40 m servings 326 cals
Original recipe yields 6 servings (12 cups)

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  1. 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.
  2. 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; 7.9 g fat; 57.7 g carbohydrates; 11.1 g protein; 26 mg cholesterol; 1948 mg sodium. Full nutrition

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