Flavored with crab, shrimp and cheddar cheese, this chowder is so good that I make it weekly. Sometimes I substitute chicken or ham for the seafood and leave out the juice. Either way, this pretty soup is a winner.
Hot days call for cool foods, like this refreshing soup. Both filling and flavorful, it uses the best of summer’s bounty. Seasonings can be adjusted to your tastes.—Mary Marlowe Leverette, Columbia, South Carolina
"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."
Our Test Kitchen adapted Amy Chop's recipe to use up leftover wild rice. “I found this years ago, and it has become a family favorite,” says the Oak Grove, Louisiana cook. TIP: “Try adding cooked chicken or smoked sausage. There are endless possibilities for new and exciting variations,” Amy says.
In this full-bodied chowder, corn is complemented by a zesty pepper flavor that you can adjust to suit your family's palate. Serve it with warm rolls and a salad for a completely satisfying meal of a chilly winter day.
"I lightened up this recipe by using less oil and reduced-fat milk," Naomi Tarr of Salisbury, Maryland says of her savory soup. "The original call for crabmeat, but my family prefers it with shrimp and imitation crab instead."
To add extra variety to this easy soup, toss in whatever leftovers you have on hand. This recipe is quick to assemble, a definite plus here on our small but busy livestock farm.—Stephanie Allread, Bradford, Ohio
"I make this chowder for our annual Souper Bowl luncheon at work, and everybody loves it!" comments Chris Sheetz of Olmsted Falls, Ohio. "I've slimmed it down by using both reduced-fat margarine and mushroom soup." Tender chunks of red potatoes add color and texture to her thick chowder.