Lobster bisque, corn, sherry and crabmeat add layers of flavor to basic chowder, turning it into a restaurant-quality dish.
- 1 (25 ounces) container Safeway Signature Cravin' Crab and Sweet Corn Chowder (may substitute Giant's Kickin' Crab and Sweet Corn Chowder)
- 1 can (15 ounces) condensed gourmet lobster bisque, such as Old Cape Cod or Gordon's
- 2 cups 2-percent milk
- 1/3 cup dry sherry
- 2 tablespoons sweet paprika
- 1 teaspoon Old Bay Seasoning
- 1 bag (16 ounces) frozen yellow corn
- 8 ounces jumbo lump crabmeat, picked over (may substitute 8 ounces cooked shrimp cut into bite-size pieces)
- Freshly ground black pepper
- Chopped chives, for garnish
In a large saucepan over medium-high heat, combine the chowder, bisque, milk, sherry, paprika, Old Bay and corn. Cook, stirring gently, until the soup just begins to boil, about 10 minutes. Remove from the heat and add the crabmeat and salt and pepper to taste. Serve immediately, garnished with chopped chives and some paprika.
Adapted from chef and former restaurateur David Hagedorn.
Tested by Marcia Kramer.
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