Vegetable Crab Soup

By cam_46

You can add any seafood you like to this soup. In addition to the crab and the clams that are already in the Clam Chowder, I added some small precooked shrimp... yum.

Ingredients

• 1 can (19 oz) ready-to-serve New England clam chowder
• 1 can (11 oz) condensed cheddar cheese soup, undiluted
• 2 1/2 to 3 cups half/half cream
• 1/4 cup white wine OR chicken broth
• 1 TBL Worcestershire sauce
• 1 pkg (16 oz) frozen stir-fry vegetable blend
• 2 cans (5 oz each) crabmeat, drained, flaked & cartliage removed
• 1 medium tomato, seeded & chopped
• 2/3 cup shredded cheddar cheese
• 2 TBL minced fresh parsley
• 1/4 to 1/2 teas pepper
• Old Bay Seasoning to taste

Preparation

Step 1

In a large saucepan, combine chowder, soup, cream, wine OR broth, Old Bay Seasoning & Worcestershire sauce. Bring to a boil. Stir in vegetables; return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are crisp-tender. Stir in crab, tomato, cheese, parsley and pepper.

Cook & stir until heated through.