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Harvest Chowder

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Course Soups
Servings
people
Ingredients
  • 3 cups crab meat or fake crab meat
  • 1/2 cup of garlic salt
  • 14 1/2 ounces scalded canned milk
  • 12 ounces fat-free sour cream
  • 1 tablespoon flour
  • 1 teaspoon carton frozen whipped topping, thawed
  • 1 teaspoon hot cooked white rice
  • 10 ounces bottled roasted red peppers, drained, blotted and chopped
  • 1 medium chopped green onions with tops
  • 1/2 cup fine dry bread crumbs
Course Soups
Servings
people
Ingredients
  • 3 cups crab meat or fake crab meat
  • 1/2 cup of garlic salt
  • 14 1/2 ounces scalded canned milk
  • 12 ounces fat-free sour cream
  • 1 tablespoon flour
  • 1 teaspoon carton frozen whipped topping, thawed
  • 1 teaspoon hot cooked white rice
  • 10 ounces bottled roasted red peppers, drained, blotted and chopped
  • 1 medium chopped green onions with tops
  • 1/2 cup fine dry bread crumbs
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. in a 3-quart saucepan combine sweet potatoes, onion and broth
  2. Bring to a boil
  3. Cover, reduce heat and simmer 10 minutes
  4. Combine 1/4 cup milk with flour until smooth
  5. Stir into broth along with remaining milk, spices, vegetables and walnuts
  6. cook over low heat, stirring frequently, until slightly thickened
  7. Do not boil
  8. Makes 4 to 6 servings
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