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    You are in: Home / Recipes / Crab and Corn Chowder Recipe
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    Crab and Corn Chowder

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Dwynnie's Note:

    This is a very easy soup I came up with that tastes great for a fall dinner! (I needed soup for dinner--I had just been to the dentist!) I use whole goat's milk instead of cream, but they have the same quality (and not many people have goat's milk!) Update: As a shortcut, I often use a bag of Simply Potatoes Diced Potatoes and Onion instead of the potato and onion--no cutting or extra time on the onion needed!

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    Units: US | Metric


    1. 1
      In a pot, cook the onion in the olive oil until soft but not browned.
    2. 2
      Add the corn, potatoes, sherry, parsley, thyme, garlic powder, pepper, and salt. Mix to combine and cook over medium heat for approximately 20 minutes (or until the potatoes are almost tender). Stir as needed.
    3. 3
      Add the cream, crab, and roasted red pepper and heat 10 minutes over medium heat, stirring as needed--do not allow the soup to boil.
    4. 4
      Serve when the potatoes are done!

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    Nutritional Facts for Crab and Corn Chowder

    Serving Size: 1 (427 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 619.4
    Calories from Fat 210
    Total Fat 23.3 g
    Saturated Fat 11.7 g
    Cholesterol 98.0 mg
    Sodium 2344.8 mg
    Total Carbohydrate 80.9 g
    Dietary Fiber 7.8 g
    Sugars 12.0 g
    Protein 28.3 g

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