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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
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 cup) equals 293 calories, 16 g fat (10 g saturated fat), 73 mg cholesterol, 839 mg sodium, 24 g carbohydrate, 1 g fiber, 9 g protein.
Originally published as Chunky Seafood Chowder in Quick Cooking May/June 1999, p27
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Reviewed on Nov. 25, 2012 by SusieMo1
Easy and delicious. I used a small package of frozen shrimp instead of the crab. My picky 8 year old ate two bowls. Yum!
Reviewed on Oct. 29, 2012 by debrock4
This is so easy and quick. Love it wil make alot this winter. Family and friends loved it
Reviewed on Jan. 21, 2012 by Renee97
This is one of my all time favorite recipes! It's creamy and very easy to make!
Reviewed on Nov. 13, 2011 by cheercoach1915
Excellent quickie!
Reviewed on Dec. 08, 2009 by zadeke
I used to make this all the time, it's such a comfort food. So glad I recently re-discovered this creamy, filling chowder!
Reviewed on Aug. 11, 2009 by zadeke
When I first discovered this recipe, I made it all winter long! I love how creamy and filling it is!
Reviewed on Jan. 18, 2008 by homeygirlcooker
Why would you use imitation crabmeat when crab is so plentiful in New England?Just wondering.......
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