This is my version of a Carb & Corn Chowder that is served in the Puget Sound area. We first had it after diving at the Marine park in Edmonds, WA. A great warmer upper after spending an hour in 46 degree water.
Cheesy Crab Corn Chowder 7/23/2006 Soups 4 2 TBSP EVOO
1 CUP CHOPPED CELERY
1 CUP CHOPPED ONION
1 15OZ CANS CHICKEN BROTH
3 CUPS PEELED DICED POTATOES
1 CUP FROZEN CORN
1 4 OZ. CAN DICED GREEN CHILES
2 TSP HOT SAUCE
8 OZ. VELVEETA CUBED
8 OZ. CRAB MEAT (IMITATION IS OK) FLAKED OR SHREDDED
2 CUPS MILK
1 2.5 OZ PACKAGE COUNTRY STYLE
GRAVY MIX IN A STOCK POT OVER MED HEAT SAUTEE CELERY AND ONION IN EVOO UNTIL ONIONS CLARIFY. ADD BROTH, POTATOES, CHILIS AND CORN BRING TO A BOIL AND SIMMER FOR 20 MINUTES. STIR IN CRAB AND CONTINUE TO SIMMER ANOTHER 5 MINUTES. ADD CHEESE AND HOT SAUCE CONTINUE TO STIR UNTIL MELTED.
STIR GRAVY MIX INTO MILK, POUR INTO SOUP STIRRING CONSTANTLY.
SERVE TOPPED WITH SHARP GRATED CHEDDAR CHEESE.