ChicagoCook Profile - Allrecipes.com (11043478)

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ChicagoCook


ChicagoCook
 
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Member Since: Dec. 2009
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Recipe Reviews 1 review
Sheryl's Corn and Crab Chowder
Everyone loved this! I used fresh crab legs. I bought 3 lbs. of regular sized crab legs and only needed to shell a little more than half, so I would say buying 2 lbs of crab legs will definitely yield enough crab for the recipe. I boiled the legs for 3 minutes in salted water and used heavy duty kitchen shears to get the crab meat out. I used regular sized frozen, cooked shrimp and cut them into little pieces after thawing them and removing the tails. because they were pre-cooked I added them to the simmering soup just long enough to warm them. The price of fresh corn was too high this time of year so I used frozen white corn. Those were the only changes I made and it was delish on our first snowy day. My husband said it was even better the second day (he called home from work on the second day to tell me to make sure the kids left some for him!) so next time I might make even more than 10 servings. I served it with home made Russian black bread and Sam Adam's Boston Lager on the side. Sfarrish...this recipe rocks! Many thanks!

3 users found this review helpful
Reviewed On: Dec. 9, 2009
 
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