Ingredients

• 2 tablespoons butter
• 1/2 cup chopped onion
• 2 (10.75 ounce) cans cream of potato soup
• 1 (20 ounce) package frozen corn
• 1 (15 ounce) can cream-style corn
• 10 3/4 fluid ounces milk
• 1 (8 ounce) package imitation crab sticks, diced
• 5 1/3 fluid ounces water
• 2 teaspoons instant chicken bouillon
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (7 ounce) can mild chopped green chile peppers

Browse by ingredient

Instructions

1. Melt butter in a large pot over medium heat. Cook and stir onion until softened, about 5 minutes. Stir in cream of potato soup, frozen corn, cream-style corn, milk, crab sticks, water, chicken bouillon, salt, and pepper. Bring to a boil; reduce heat and simmer chowder until flavors combine, about 20 minutes.
2. Stir green chile peppers into the chowder before serving.