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Souper Easy Pantry Supper

January 23, 2012
by Erin B

Creamy Crab Chowder

1 litre low salt vegetable broth

1 398ml can of cream style corn

2 200g cans of crab (including the liquid)

1/2 cup whipping cream (or heavy ish cream of your chosen milk fat level)

Salt and pepper to taste.

Dump it all into your stock pot or slow cooker and let it simmer for a couple of hours.  Yum Yum!  Serve with home made buns and birthday cake.

2 Comments leave one →
  1. LAT permalink
    January 23, 2012 2:50 pm

    Happy Birthday!

    What brand of crab meat do you use? I’ve been disappointed with the ones I’ve tried, there’s usually shell in them. Ow.

  2. Erin B permalink*
    January 23, 2012 3:39 pm

    I buy the ones from Costco in the four pack. There is occasionally a slightly crunchy part (about the same texture as a tuna bone in tinned tuna) but very few and I just think of it as a little extra calcium.

    I always use them to make soup. Or crab cakes when T isn’t looking because I don’t share 😉

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