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Chesapeake Bay Corn and Crab Chowder
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This is a traditional American chowder from Maryland and Virginia in the USA. It has a smokier and spicier taste than the "New England" style of clam and seafood chowders, and is a perfect meal for a cold, wet night. I serve it alongside pickled cucumbers, fresh bread rolls and butter. I usually add more crabmeat than 500g, and have added small prawns or scallops on occasion to give it a bit more seafood. It is always a hit with guests and with my family.