Fast and Easy Corn and Crab Chowder
This simple corn and crab chowder soup will help you relieve the burden of kitchen stress.
The flavors work together as a team to huddle around the star center (aka. crab meat) and accentuate the crabs tasteful talents. Done to perfect completion in record breaking time, seven minutes or less. Photos will be taken, high fives will be handed out and the crowd will roar. This is a winning crab soup recipe, yet it’s hard to take much credit when most of the ingredients comes from a can.
Ingredients:
- 1 lbs. or 2 8 oz. cans of Crab claw meat
- 1 can of cream of mushroom soup (light)
- 1 can of cream of potato soup
- 1 can of cream of celery soup (light)
- 1 pint or 2 cups or 1/2 litre of half and half or whipped cream (fat free)
- 1/4 cup of cooking sherry
- 1/2 teaspoon of old bay seasoning
- 1 cup of frozen corn
Method to the Rad-ness:
In a small mixing bowl, gently break apart the crab meat and lightly stir in the sherry.
In a medium pot heat on medium the mushroom soup, the potato soup, the celery soup and corn. Stir in the old bay seasoning and bring to a gentle boil.
Stir in the crab and sherry mixture and serve.
Printer friendly recipe:
- 1 lbs. or 2 8 oz. cans of Crab claw meat
- 1 can of cream of mushroom soup (light)
- 1 can of cream of potato soup
- 1 can of cream of celery soup (light)
- 1 pint or 2 cups or ½ litre of half and half or whipped cream (fat free)
- ¼ cup of cooking sherry
- ½ teaspoon of old bay seasoning
- 1 cup of frozen corn
- In a small mixing bowl, gently break apart the crab meat and lightly stir in the sherry.
- In a medium pot heat on medium the mushroom soup, the potato soup, the celery soup and corn. Stir in the old bay seasoning and bring to a gentle boil.
- Stir in the crab and sherry mixture and serve.
Return from Corn crab chowder to home.
