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Corn-Crab Chowder
Ingredients:
1/4 c. chopped green onions
1 clove garlic, minced
1/8 tsp. ground red pepper
1 Tbs. butter, melted
2 cans cream of potato soup, undiluted
2 c. milk
1 (15 1/2 oz.) golden kernel corn, undrained
8 oz. cream cheese, cubed and softened
1 (6 oz.) can crabmeat, drained
1/4 c. chopped green onions
1 clove garlic, minced
1/8 tsp. ground red pepper
1 Tbs. butter, melted
2 cans cream of potato soup, undiluted
2 c. milk
1 (15 1/2 oz.) golden kernel corn, undrained
8 oz. cream cheese, cubed and softened
1 (6 oz.) can crabmeat, drained
Directions:
Saute green onions, garlic and red pepper in butter in a large saucepan over medium heat, stirring constantly, until tender. Combine soup and milk, stirring well. Add soup mixture, corn and remaining ingredients to saucepan. Reduce heat to medium low; cook, stirring constantly, just until cheese melts. serve immediately. Yield: 8 cups.
Saute green onions, garlic and red pepper in butter in a large saucepan over medium heat, stirring constantly, until tender. Combine soup and milk, stirring well. Add soup mixture, corn and remaining ingredients to saucepan. Reduce heat to medium low; cook, stirring constantly, just until cheese melts. serve immediately. Yield: 8 cups.
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