Monday, October 24, 2011

{soups-salads-and-salad-dressings} Chunky Seafood Chowder Recipe

 

Chunky Seafood Chowder Recipe


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

 

    8 Servings
    Prep/Total Time: 30 min.


Ingredients

    1 medium onion, chopped
    2 tablespoons butter
    2 pints half-and-half cream
    1 can (10-3/4 ounces) condensed New England clam chowder, undiluted
    3 medium potatoes, peeled and cubed
    1 teaspoon salt
    1/4 teaspoon white pepper
    1 package (8 ounces) imitation crabmeat, flaked


Directions

    In a saucepan, saute onion in butter until tender. Add cream and canned chowder; bring to a boil. Stir in potatoes, salt and pepper. Reduce heat; simmer, uncovered, for 15-20 minutes or until the potatoes are tender. Stir in crab and heat through. Yield: 8 servings (about 2 quarts).


Nutrition 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.

 

Chunky Seafood Chowder published in Quick Cooking May/June 1999, p2
 
 
 
 
 
 

             Beth Layman  :)


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