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For a thicker chowder, use heavy cream or half-and-half.
This recipe is:
Quick
Nutritional Analysis: 1-1/4 cups equals 272 calories, 12 g fat (7 g saturated fat), 82 mg cholesterol, 1,151 mg sodium, 24 g carbohydrate, 3 g fiber, 19 g protein.
Originally published as Crab Chowder in Weeknight Cooking Made Easy Annual 2005, p237
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Reviewed on Mar. 11, 2011 by carstar79
I think that the chowder was missing some flavors. It was bland to me and normally, I love dill, but I did not like it at all in this recipe.
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