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Cut the kernels off the corn cobs (about 4 cups corn kernels) and set aside. Pour the cream into a heavy saucepan over medium heat. Place the cobs into the cream and simmer until reduced by one ...
Place half the crab in the soup and divide the remaining crab among six bowls. Divide the chowder among the six bowls, pouring it over the crab with a ladle. Garnish with the remaining 1/4 cup of chives and the chopped tomato. Recipe from Maine Classics by Mark Gaier and Clark Frasier/Running Press, 2011.
Corn chowder is a mass-produced canned food product in the United States. [17] The Campbell Soup Company manufactures and markets prepared canned soup products named "Sweet Potato Corn Chowder", "Campbell's Healthy Request Chunky Corn Chowder", "Campbell's Chunky Chicken Corn Chowder" and "Clam and Corn Chowder with Bacon." [17] [18] [19] [20]
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Crock-Pot soup recipes are perfect for busy fall days. Try Ree's slow cooker chicken tortilla and broccoli cheese soups, plus chicken noodle and loaded potato.
20-Minute Fully Loaded Cheesy Baked Potato Soup Chad A Elick Loaded Cheesy Baked Potato Soup is a simple soup made with leftover baked potatoes (or cook your own in the microwave in just minutes).
Potato and corn chowder. The origin of the term chowder is obscure. One possible source is the French word chaudron, [2] [3] the French word for cauldron, the type of cooking or heating stove on which the first chowders were probably cooked. [4] [5] Chodier was also a name for a cooking pot in the Creole language of the French Caribbean islands.
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