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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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I love to try new recipes, shares Sherrie Manton of Folsom, Louisiana. This hearty chowder has a rich creamy broth that's swimming with tasty chunks of crab and crunchy corn. Ingredients:
1 celery rib, thinly sliced |
1 small onion, chopped |
1/2 cup chopped green pepper |
3 tablespoons butter |
2 cans (14-3/4 ounces each) cream-style corn |
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted |
1-1/2 cups milk |
1-1/2 cups half-and-half cream |
2 bay leaves |
1 teaspoon dried thyme |
1/2 teaspoon garlic powder |
1/4 teaspoon white pepper |
1/8 teaspoon hot pepper sauce |
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed |
Directions:
1. In a large saucepan or soup kettle, saute celery, onion and green pepper in butter until tender. Add the next nine ingredients; mix well. Stir in crab; heat through. Discard bay leaves. Transfer to a freezer container; cover and freeze for up to 3 months. Yield: 10 servings.
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