Wednesday, May 15, 2013
Corn and Crab Chowder
- 2 cups milk or half-and-half
1 cup diced, peeled Idaho or red-skinned potatoes
1 (15-ounce) can cream-style corn
1 (3 1/2-ounce) pouch crab meat or canned crab meat drained and cartilage removed
1 teaspoon vanilla extract
Instructions:
In a stockpot over high heat, combine milk and potatoes and bring to a boil. Reduce heat and simmer for 10 minutes, or until potatoes are tender, stirring occasionally. Stir in corn and crab meat and cook until heated through. Stir in vanilla. Season with salt and white or black pepper.
# posted by Chelsea @ 12:27 PM 
