This was a great soup…we used our leftover Christmas Ham from the freezer instead of the crab…I would add more potatoes next time…great for winter dinners…even lunch with a grilled cheese…YUM!
Crab & Corn Chowder
32 oz. carton chicken broth
1 lb. imitation crabmeat, broken into chunks
15 oz. can whole white potatoes, quartered (optional)
11 oz. can whole kernel corn, drained
2 Tbsp. Onion Onion™ Seasoning
1 Tbsp. Dried Tomato & Garlic Pesto Mix
2 cups half & half
Combine all ingredients in a large, heavy saucepan over medium heat. Bring to a boil, stirring often. Reduce heat to low, simmer uncovered 15-20 minutes, stirring occasionally. Salt and pepper to taste. Serve with hearty crackers. Makes 6 servings.
Tip: To thicken chowder, combine 3 Tbsp. cornstarch and 3 Tbsp. cold water in a small bowl. Slowly add to chowder, stirring constantly, until thick.
Make ahead & freeze
Combine first 6 ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw and combine soup mixture with half & half. Prepare as directed above.
our next groceries:
1½ lbs. ground pork
7 oz. can mushroom stems & pieces, drained and finely chopped
2.8 oz. can French fried onions, slightly crushed
2.25 oz. can sliced black olives, drained and chopped
8 oz. can tomato sauce, divided
1½ Tbsp. ½-1 tsp. Pizzeria Seasoning
8 slices provolone cheese
8 onion hamburger buns