Chunky Seafood Chowder Recipe
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
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
pescatarian
- 1 teaspoon salt
- 2 tablespoons butter
- 1 medium onion chopped
- 1/4 teaspoon white pepper
- 3 medium potatoes peeled and cubed
- 2 pints half-and-half cream
- 1 can (10-3/4 ounces) condensed new england clam chowder undiluted
- 1 package (8 ounces) imitation crabmeat flaked
- Carbohydrate 14.0055072708342 g
- Cholesterol 7.62578125327025 mg
- Fat 2.95118260540039 g
- Fiber 1.77708274642726 g
- Protein 1.65187312501293 g
- Saturated Fat 1.843456817448 g
- Serving Size 1 1 serving (84g)
- Sodium 25.2555916754279 mg
- Sugar 12.228424524407 g
- Trans Fat 0.216675204253031 g
- Calories 87 calories
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. Yield: 8 servings (about 2 quarts). Originally published as Chunky Seafood Chowder in Quick Cooking May/June 1999, p27
