This creamy chowder brimming with tender potato and crab tastes so good guests will never guess it starts with canned soup. Half-and-half cream makes it rich enough for special occasions. I often serve it with crackers or French bread after a sporting event or outing. -Irene Craigue, Claremont, New Hampshire
In a saucepan, saute onion in butter until tender. Add cream and canned chowder; bring to a boil. Stir in potatoes, salt and pepper. Reduce heat; simmer, uncovered, for 15-20 minutes or until the potatoes are tender. Stir in crab and heat through.
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Serving Size: 1 Recipe (1965g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2204 | ||
Calories from Fat: 1216 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 135.2g | 180 % | |
Saturated Fat 83.9g | 420 % | |
Monounsaturated Fat 38.4g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 461.6mg | 142 % | |
Sodium 2507.4mg | 86 % | |
Potassium 4317.2mg | 114 % | |
Total Carbohydrate 197.6g | 58 % | |
Dietary Fiber 17.2g | 69 % | |
Sugars, other 180.4g | ||
Protein 60.1g | 86 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2204
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