Chunky Seafood Chowder Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 293
  • Fat:
  • 16 g
  • Saturated Fat:
  • 10 g
  • Cholesterol:
  • 73 mg
  • Sodium:
  • 839 mg
  • Carbohydrate:
  • 24 g
  • Fiber:
  • 1 g
  • Protein:
  • 9 g


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Chunky Seafood Chowder

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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

SERVINGS: 8

CATEGORY: Main Dish

METHOD: Other stovetop

TIME: Prep/Total Time: 30 min.

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:

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).

  • Re: Chunky Seafood Chowder

    Why would you use imitation crabmeat when crab is so plentiful in New England?Just wondering.......

    homeygirlcooker
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