Tasty Recipes Corn Chowder with Crab

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Corn Chowder with Crab

"This is the recipe my kids request I make for their birthdays! Great with rustic bread and marinated tomato salad."

Ingredients :

• 2 tablespoons butter
• 1/2 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 3/4 fluid ounces milk
• 1 (8 ounce) package imitation crab sticks, diced
• 5 1/3 fluid ounces water
• 2 teaspoons instant chicken bouillon
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (7 ounce) can mild chopped green chile peppers

Instructions :

Prep : 10M	Cook : 6M	Ready in : 40M

• 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.

Notes :

• Substitute half-and-half for the milk if desired.
• Use the soup cans to measure milk and water for ease.
• Substitute fresh lump crabmeat for the imitation crab sticks if desired.
• After cooking the onions, you could put everything (except chiles) in a slow cooker and cook on Low for about 8 hours. Add chiles before serving.

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