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

Photo: Oxmoor House

Loads of fresh crabmeat dress up this convenience-style soup.

Yield: Makes 12 cups
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 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

Preparation

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

Only you will be able to view, print, and edit this note.

Add Note

Corn-and-Crab Chowder from Richard's Seafood Patio Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy