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No time to make a homemade soup? Think again! You'll be ladling out steamy bowls of this satisfying chowder from Sarah McClanahan of Raleigh, North Carolina in no time. Canned corn and crab blend beautifully in the creamy colorful soup, she says. "It's truly one of the best I've ever tasted."
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Originally published as Crab Corn Chowder in Country Woman January/February 2004, p40
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Reviewed on Jan. 03, 2010 by _FOOTSIE
Tastes like "fishy chicken". Needs clam juice or seafood stock instead of chicken bouillon.
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