In a large pot over medium heat, combine 2 cups of half & half or whole milk with one can of undiluted condensed New England clam chowder. Stir until well combined and bring to a gentle boil.

Once boiling, add 1-2 medium peeled and cubed potatoes, alongside salt and pepper to taste. Stir to coat the potatoes, then reduce heat to low and simmer uncovered for 15-20 minutes.

When the potatoes are fork-tender, add 8 ounces of flaked imitation crab meat. Gently fold into the soup and heat for an additional 2-3 minutes.

Taste and adjust seasoning with more salt and pepper as needed. For a thinner consistency, stir in a splash of additional half & half or broth.

Ladle into bowls and serve immediately. Enjoy with crusty bread or a fresh side salad.