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Soups/stews

Cape Anne Chowder

Cape Anne Chowder recipe
photo by:kraft
time
prep:
50 min
total:
1 hr 10 min
servings
total:
9 servings, about 1 cup each
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What You Need

6
slices  OSCAR MAYER Bacon, chopped
1
large  onion, coarsely chopped
2
Tbsp.  flour
2
cups  water
1/2
lb.  baking potatoes (about 2), peeled, cubed
2
stalks  celery, sliced
1/4
tsp.  pepper
1
pkg.  (8 oz.) CRACKER BARREL Sharp Cheddar Cheese, shredded
2
cups  milk
1
lb.  cod fillets, cut into chunks
1
can  (6 oz.) crabmeat, drained, flaked

Make It

COOK and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels.

ADD onions to drippings in pan; cook 5 to 6 min. or until crisp-tender, stirring occasionally. Add flour; mix well. Gradually stir in water until blended. Add vegetables and pepper; stir. Bring to boil; cover. Simmer on medium-low heat 20 min. or until potatoes are tender.

STIR in cheese; cook 2 min. or until melted, stirring frequently. Add milk, cod and crabmeat; cook 8 to 10 min. or until fish is done, stirring occasionally. Serve topped with bacon.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad and whole wheat roll.
Substitute
Substitute 1 can (4 oz.) tiny shrimp for the crabmeat.
Substitute
Prepare using KRAFT Sharp Cheddar Cheese. Or for a quick-and-easy alternative, use KRAFT Shredded Sharp Cheddar Cheese.
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RecipeDetail
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