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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
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
- 2 pints half-and-half cream
- 10-3/4 ounces condensed new england clam chowder undiluted
- 3 medium potatoes peeled and cubed
- 8 ounces imitation crabmeat flaked
- Carbohydrate 197.60721183433 g
- Cholesterol 461.565486535759 mg
- Fat 135.162613153293 g
- Fiber 17.2187729478177 g
- Protein 60.1216442458312 g
- Saturated Fat 83.9097695376973 g
- Serving Size 1 1 Recipe (1965g)
- Sodium 2507.39624707233 mg
- Sugar 180.388438886512 g
- Trans Fat 7.17173578655344 g
- Calories 2204 calories
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.
