Recipe for St. Patricks Maryland Clam Chowder

Maryland Corn-And-Crab Chowder

2 1/2 cups small raw potato cubes

1 cup thinly sliced onions

2 cups hot water

1 3/4 teaspoons salt

4 to 5 cups milk

2 6 1/2-oz. cans crab meat or same amount quick-frozen with bones removed

2 17-oz. cans cream-style corn

2 tablespoons minced parsley

Combine potatoes, onions, water, and salt in large soup kettle. Bring to boiling and cook about 10 minutes. Stir in milk, then cleaned crab meat and corn. Cook over low heat until steaming hot.

Pour into hot tureen or deep soup marmite. Sprinkle top with parsley. Place tureen or marmite on table warmer. Makes 6 to 8 servings.