Quick and Easy Corn-Crab Chowder |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a quick and easy recipe! When I am short of time, I've found this to be a pretty good substitute for regular corn and crab chowder. Found this in Starlight and Moonbeams cookbook out of Hilton Head Island, SC. Ingredients:
1/4 cup green onion, chopped |
1 garlic clove, minced |
1/8 teaspoon ground red pepper |
1 tablespoon butter, melted |
2 (10 3/4 ounce) cans cream of potato soup, undiluted |
2 cups milk |
1 (15 1/4 ounce) can corn, undrained |
1 (8 ounce) package cream cheese, cubed and softened |
1 (6 ounce) can crabmeat, drained |
Directions:
1. Saute green onions, garlic, and red pepper in butter in a large saucepan over medium heat, stirring constantly, until tender.
2. Combine the soup and milk, stirring well. Add the soup mixture, corn and remaining ingredients to the saucepan. Reduce heat to medium-low; cook, stirring constantly, just until the cheese melts. Serve immediately.
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