This rich tasting chowder can be made with crab, lobster or a combination of the two. It is lower in calories than most chowders as it contains no cream. The soup base is a dried Potato Leek Soup eliminating the process of making a roux or complicated soup base.
Makes 6 Appetizer ServingsCheese straws are available at most grocery stores.
If you make the chowder in advance and re heat it with the shell fish, you may need to thin it with water or milk as it tends to thicken when refrigerated.
In a large saucepan, combine the soup mix with milk and chicken broth and stir over medium heat to combine. Add the corn, including all liquids, and cook over medium high heat, stirring constantly until the soup begins to thicken. Add the cheese, stirring to melt, then the dry sherry.
Just before serving, add the crab abd stir until heated through. Serve the chowder with cheese straws.