Corn Chowder with Crab recipe
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- 2 tablespoons butter ½ cup chopped onion 2 (10.75 ounce) cans cream of potato soup 1 (20 ounce) package frozen corn 1 (15 ounce) can cream-style corn 10 ¾ fluid ounces milk 1 (8 ounce) package imitation crab sticks, diced 5 ⅓ fluid ounces water 2 teaspoons instant chicken bouillon ½ teaspoon salt ¼ teaspoon ground black pepper 1 (7 ounce) can mild chopped green chile peppers
Nutrition Info
- 325.6 caloriescarbohydrate: 57.7 gcholesterol: 26.2 mgfat: 7.9 gfiber: 5.7 gprotein: 11.1 gsaturatedFat: 4.2 gservingSize: -sodium: 1947.6 mgsugar: 13.2 gtransFat: : -unsaturatedFat: : -
Directions Corn Chowder with Crab
Directions
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Melt butter in a large pot over medium heat. Cook and stir onion until softened, about 5 minutes. Stir in cream of potato soup, frozen corn, cream-style corn, milk, crab sticks, water, chicken bouillon, salt, and pepper. Bring to a boil, reduce heat and simmer chowder until flavors combine, about 20 minutes.
Stir green chile peppers into the chowder before serving.