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Creamy Crab and Corn Chowder Recipe

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This recipe for Creamy Crab and Corn Chowder, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jacqy Lewis Soderberg
Added: Monday, June 23, 2008


1/2 c. chopped celery
1/2 c. chopped green onions
1/4 c. chopped green bell pepper
1/2 c. butter
2 (10 oz.) cans cream of potato soup
1 (17 oz.) can cream-style corn
1 1/2 c. half and half
1 1/2 c. milk
hot sauce to taste
2 bay leaves
1 tsp. dried thyme leaves
1/2 tsp. garlic powder
1/4 tsp. white pepper
1 lb. lump crab meat
Garnish: parsley and lemon slices

Saute the celery, onion and green pepper in the butter in a heavy saucepan. Add the potato soup, corn, half and half, milk, hot sauce and seasonings;
mix well. Cook until heated through. Add the crab meat and mix gently. Heat through. Discard the bay leaf and garnish.

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