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1. In a large stockpot, combine New England clam chowder, cheddar cheese soup, half-and-half, white wine, chicken broth, and Worcestershire sauce.
2. Bring to a gentle boil.
3. Add stir-fry vegetables, and return to boiling.
4. Reduce heat to low, cover and simmer 8 minutes.
5. Stir in crab, tomato, cheddar cheese, fresh parsley, and fresh ground black pepper.
6. Simmer until heated through. |
