Corn and Crab Chowder

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My husband and I loved this recipe but with 2 changes. There is a restaurant that has this chowder but it was real smooth so I put it in the food processor and also added some Old Bay. Then added the crab meat. Wow is that good. My husband still can't believe how great it is. Yumm-O Rachel, thanks!
I love your show.

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I have made this recipe several times and just love it. Like some other reviewers, I add a little extra old bay, but I don't stop there. Different times, I've added mushrooms or bacon or both depending on what I have in the house.

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my first attempt at a chowder. Found it pretty easy to follow, work great with a few changes in the 'seafood' portion and served to family in sourdough bread bowls. Added a bit more Old Bay for that 'Southwest' kick

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warm and soothing

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This is a staple in my house for those rainy chilly days. I like my chowder thicker so I do add more flour, and we add a touch more kick as well on the side because my daughter isn't a spicy food eater.

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I loved this soup. I did end up taking some of it to my grandma because my boyfriend is lactose intolerant and I got tired of it before I finished the whole batch. She liked it too.

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Unlike many of the reviews, we weren't real crazy about this soup. Thought it had plenty of spice, just kind of got tired of it. Wouldn't make again.

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I used this recipe as a starting point and worked in elements from other recipes (based on what I had in the refrigerator, and the result was the best chowder I've made. I simmered the corn cobs and shells from shrimp in the chicken stock for a few minutes, then strained the stock into another bowl. I used garlic oil instead of regular vegetable oil and sauteed minced garlic, diced potatoes, and diced carrots with the bay leaf, salt, pepper and Old Bay. (I omitted the onion, celery and red pepper. Then, I added "fis-chick" which, if you haven't found it, is available at fish markets (seasoned flour used for fried seafood, and cooked as RR said to do for the flour. I added the infused stock, 3 C. of half and half instead of 4 C of whole milk, together with a couple of sprigs of fresh thyme. Then, after I brought the soup to a bubble, I added the corn, crab and shrimp, and I simmered it until the potatoes were tender. This recipe is a great starting point!

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I didn;t like the red pepper in there. I also used double the crab, which was not a good idea because it went too fishy. Next time I will replace the red pepper with 3 cups frozen peas.

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What can I say, thank you Rachel, this is amazing. Even better the next day! Thank you, thank you, thank you!