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CORN-CRABMEAT CHOWDER
Ingredients:
3 tablespoons margarine
1 large onion
1 medium bell pepper
1 lb. Louisiana
crabmeat
1 10-3/4 ounce can cream of mushroom soup
1 15-1/4 ounce can whole kernel corn, drained
1 10-3/4 ounce can cream of shrimp soup
1 15-3/4 ounce can cream corn
salt and pepper
1 cup Half and Half
1 cup green onions
Chef: Mrs. Lucy Zaunbrecher
Serves: 6
Sauté onions in margarine until browned. Add bell pepper and
sauté until wilted. Stir in crabmeat, soups and corns. Salt
and pepper to taste. Stir in cream until desired consistency and simmer.
Do not boil. Top with green onions and serve.
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Crab
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| Crawfish |
| Fish |
| Oyster |
| Shrimp |
| Other |
