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Crab Chowder

2 c. raw potato cubes
1 c. thin onion slices
1 1/2 c. hot water
1 1/2 tsp. salt
Pepper to taste
2 1/2 c. milk
2 (6 1/2 oz.) cans crab meat
2 (17 oz.) cans creamed corn
2 tbsp. minced parsley

In a large kettle, about 3 quart size, combine potatoes, onions, water, salt and pepper. Bring to a boil and cook covered about 10 minutes. Add milk, crab meat, corn and parsley. Cook over low heat until piping hot. Serves 6 to 8. Helpful hints: Flavor chowder with 1/4 teaspoon hot pepper flakes. For a tasty touch you may also add 1/4 teaspoon of dried dill OR dried marjoram.

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