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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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As a school principal, wife and mom, I cook to wind down at the end of a busy day, comments Amy Lingren of Des Peres, Missouri. This recipe, rich with cheese and crab, is a quick and different way to dress up canned soup. Ingredients:
1 can (19 ounces) chunky new england clam chowder |
1 can (11 ounces) condensed cheddar cheese soup, undiluted |
2-1/2 to 3 cups half-and-half cream, divided |
1/4 cup white wine |
1 tablespoon worcestershire sauce |
1 package (16 ounces) frozen stir-fry vegetable blend |
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed |
1 medium tomato, seeded and chopped |
2/3 cup shredded cheddar cheese |
2 tablespoons minced fresh parsley |
1/4 to 1/2 teaspoon pepper |
Directions:
1. In a large saucepan, combine the chowder, soup, 2-1/2 cups cream, wine and Worcestershire sauce. Bring to a boil. Stir in vegetables; return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are crisp-tender.
2. Stir in the crab, tomato, cheese, parsley and pepper. Cook and stir until heated through, adding remaining cream if desired. Yield: 8 servings.
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