Chunky seafood chowder is creamy chowder brimming with tender potato and crab tastes so good guests will never guess it starts with canned soup. The cream makes it rich enough for special occasions. I often serve it with crackers or French bread after a sporting event or outing. From Irene Craigue of Claremont New Hampshire.

Ingredients 

1 medium onion, chopped

2 tablespoons butter

2 pints half-and-half cream

1 can (10-3/4 ounces) condensed New England

clam chowder, undiluted

3 medium potatoes, peeled and cubed

1 teaspoon salt

1/4 teaspoon white pepper

1 package (8 ounces) imitation crabmeat,

flaked

Method 

In a saucepan, saute onion in butter until tender.

Add cream and canned chowder; bring to a boil. 

Stir in potatoes, salt and pepper. Reduce heat; simmer, uncovered, for 15-20 minutes or until the potatoes are tender.

Stir in crab and heat through. Yield: 8 servings (about 2 quarts).