Vermilion Parish Recipes

Easy Corn & Crab Chowder

Easy Corn & Crab Chowder
1 bell pepper, chopped
1 onion, chopped
1 stick margarine
1 ¼ cups whole milk or 1 carton Half & Half Cream
1 lb. picked crabmeat
1 can cream style corn
2 cans whole corn
2 cans potato soup
parsley, for garnish
Sauté bell pepper and onion in margarine. Add corn, potato soup, milk (or cream), and crabmeat. Cook chowder for 20 minutes or until it reaches the desired consistency. Add parsley and season to taste. To reduce calories, you may use skim milk and reduce the amount of margarine you use to sauté ingredients.
Recipe courtesy of Anna Lee Breaux Saltzman, Gueydan, LA