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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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 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:
1. 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).
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