Submitted by: KSWASSON44

Mmmm...sharp cheddar and sherry make this chowder exceptionally delicious! Give it a try...

40 Minutes to Prepare and Cook

12 cups water
1 large onion, chopped
4 cloves garlic, minced
3 stalks celery with leaves, chopped
12 large baby carrots, sliced
3 medium potatoes, cubed
1 large sweet red pepper, chopped
1/2 cup parsley, chopped
8 tbsp. Blue Bonnet Light Margarine
2 cups none-fat evaporated milk
2 cups imitation crab meat
2 cups shredded sharp cheddar cheese
1 cup dry sherry
2 cups frozen corn
1/4 cup flour (mixed with water until runny)
1/2 tsp. ground red pepper
2 tsp. Old Bay seasoning
salt and pepper to taste

In a large stock pot, melt margarine. Add onion, carrots, celery, garlic and red pepper. Saute until soft. Add water, potatoes, parsley, corn and seasonings. Cook until potatoes are tender. Add crab, milk and cheese. Stir until cheese is melted. Slowly drizzle flour and water mixture, stirring constantly. Increase heat until mixture begins to thicken, stirring all the while. Once thickened, reduce heat and serve with your favorite herb bread or biscuits. Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user KSWASSON44.

Number of Servings: 12

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