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Corn-and-Crab Chowder from Richard's Seafood Patio

Photo: Oxmoor House
Yield Makes 12 cups
Loads of fresh crabmeat dress up this convenience-style soup.


  • 2 (10 3/4-oz.) cans cream of potato soup
  • 1 (10 3/4-oz.) can cream of mushroom soup
  • 1 (8-oz.) package cream cheese, softened
  • 3 cups half-and-half
  • 1 pound fresh crabmeat
  • 1 (15.25-oz.) can sweet whole kernel corn, drained
  • 1 (14 3/4-oz.) can cream-style corn
  • 1 teaspoon Old Bay seasoning

How to Make It

  1. Process first 3 ingredients in a blender until smooth, stopping to scrape down sides as needed. Transfer cream cheese mixture to a Dutch oven. Stir in half-and-half and remaining ingredients.

  2. Cover and bring to a boil; reduce heat to medium, and cook 10 minutes, stirring often.

Southern Living Off the Eaten Path