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Chunky Seafood Chowder

This creamy chowder brimming with tender potato and crab tastes so good guests will never guess it starts with canned soup. Half-and-half cream makes it rich enough for special occasions. I often serve it with crackers or French bread after a sporting event or outing. -Irene Craigue, Claremont, New Hampshire
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (about 2 quarts)

Ingredients

  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 2 pints half-and-half cream
  • 1 can (10-3/4 ounces) condensed New England clam chowder, undiluted
  • 3 medium potatoes, peeled and cubed
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 package (8 ounces) imitation crabmeat, flaked

Directions

  • In a saucepan, saute onion in butter until tender. Add cream and canned chowder; bring to a boil. Stir in potatoes, salt and pepper. Reduce heat; simmer, uncovered, for 15-20 minutes or until the potatoes are tender. Stir in crab and heat through.
Nutrition Facts
1 cup: 293 calories, 16g fat (10g saturated fat), 73mg cholesterol, 839mg sodium, 24g carbohydrate (6g sugars, 1g fiber), 9g protein.

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