Easy Corn and Crab Chowder
This Easy Corn and Crab Chowder is fabulously creamy an couldn't be simpler to make. It's an ultra-rich chowder that is perfect for a chilly evening.
Servings: 8
Equipment
Ingredients
- 2 (10 3/4-ounce) cans condensed cream of potato soup
- 1 (10 3/4-ounce) can condensed cream of mushroom soup
- 8 ounces cream cheese softened
- 3 cups half-and-half
- 1 (15.25-ounce) can whole kernel corn drained
- 1 (14 3/4-ounce) can cream-style corn
- 1 teaspoon Old Bay seasoning
- ½ teaspoon black pepper
- 1 pound fresh lump crabmeat
Instructions
- Place all 3 cans of soup and the cream cheese in a blender and blend until smooth.Transfer mixture to a large Dutch oven.
- Add half-and half and bring to a simmer.
- Once it starts to simmer, add the remaining ingredients except the crab and simmer for 8 minutes.
- Add the crab and simmer for 2 more minutes. Serve.
Notes
Makes 12 cups.
Be sure to pick through the crab and remove any shell.
Nutrition
Calories: 423kcal | Carbohydrates: 35g | Protein: 21g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 1476mg | Potassium: 592mg | Fiber: 2g | Sugar: 10g | Vitamin A: 954IU | Vitamin C: 10mg | Calcium: 170mg | Iron: 1mg