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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.
Course
Soup
Cuisine
Southern
Keyword
crab chowder
Servings
8
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
1/2
teapsoon
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:
393
kcal
|
Vitamin C:
1
mg