Crab Corn Chowder
A delicious cheesy crab corn chowder. If you want to make it even better, use roasted fresh corn.
Yield
4 servingsPrep
20 minCook
20 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
leek soup mix
|
* |
| 2 | cups |
milk
|
|
| 8 | ounces |
corn kernels, canned
drained |
|
| 8 | ounces |
velveeta cheese
cubed |
|
| 7 | ounces |
crab meat
chopped finely |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
leek soup mix
|
* |
| 473 | ml |
milk
|
|
| 231.2 | ml/g |
corn kernels, canned
drained |
|
| 231.2 | ml/g |
velveeta cheese
cubed |
|
| 202.3 | ml/g |
crab meat
chopped finely |
*
|
Directions
Combine soup mix and milk in a large saucepan, cook over medium heat and stir constantly until soup begins to thicken.
While still on medium heat, stir in corn and cheese until cheese melts.
Just before serving, add crab meat and stir until thoroughly hot.
