Corn Chowder with Crab recipe

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Ingredients

2 tablespoons butter
½ 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 ¾ fluid ounces milk
1 (8 ounce) package imitation crab sticks, diced
5 ⅓ fluid ounces water
2 teaspoons instant chicken bouillon
½ teaspoon salt
¼ teaspoon ground black pepper
1 (7 ounce) can mild chopped green chile peppers

Nutrition Info

325.6 calories
carbohydrate: 57.7 g
cholesterol: 26.2 mg
fat: 7.9 g
fiber: 5.7 g
protein: 11.1 g
saturatedFat: 4.2 g
servingSize: -
sodium: 1947.6 mg
sugar: 13.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Stir green chile peppers into the chowder before serving.

Recipe Yield

12 cups

Recipe Note

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

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