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Cheddar Cheese Crab Chowder

Sargento
  • 30 minutes
  • Serves 4

INGREDIENTS

2 cans

each) lump or claw crabmeat

1 can

Corn, whole kernel

2 tbsp

Parsley, fresh

1 can

Tomatoes

1 1/2 tsp

Mustard, dry

2 tsp

Worcestershire sauce

1/4 cup

All-purpose flour

1/4 tsp

Cayenne pepper

1

Croutons or oyster crackers

1/4 cup

Butter

4 cups

Milk

2 cups

sargento® shredded sharp cheddar cheese - fine cut