Corn and Crab Chowder

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very good, but the crab i used was a little strong so i added 1 cup of heavy cream and that did it just right. mellow crab and the thickness i wanted. Thanks Rachel

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Super delicious and very easy!!!! Will be making this again!

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This is a delicious recipe. I of course, tweeked it to the taste of our family. I add about twice as much Old Bay seasoning. I make this recipe A LOT during the winter months.

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Great soup with a few modifications! I read the reviews before making this and precooked the potatoes before putting them in the pot. I think this really helped. I also used hot sauce for seasoning and spice. Instead of using the full 2 cups of stock, I cut it with some cream sherry. I also substituted the whole milk with fat free half and half since some reviews said the soup was too thin. It turned out so well my husband who hates seafood loved it!

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This chowder was good but really rich.

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LOVED this recipe, but I also made a few modifications. I skipped the potatoes and added in broccoli and cauliflower instead. Also, my favorite modification was the addition of a garlic herb goat cheese - definitely made the chowder a little richer! All in all - loved it. Will definitely share with friends and make again.

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Because so many people here commented about chowder being too thin, I skipped the milk and used a pint of half and half and also a can of creamed corn. I baked the potatoes in the microwave and when they were cool, cut them into chunks and added them to the chowder towards the end of the cooking time. I used a pound of crabmeat and 3 ears of corn kernels. Served it in individual bread bowls - we all agreed the recipe (with minor changes is a keeper.

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I agree with others about the potato. You need to make sure the dice is very small like the onion to ensure it is cooked or partial cook in the microwave first. I used 2% milk with the same richness. Jumbo lump crabmeat makes a huge difference in texture. Don't skimp and use backfin crabmeat.

This is a soup favorite.

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One of my daughter's doesn't like crab so I made this with chicken and added some bacon, but made everything else according to the recipe. It was a little thinner than I would have wanted but by the time we were done eating, the leftovers in the pan were the perfect consistency. So if you have the time, just leave it in the pan for a few minutes and it will thicken up a little. Regardless, the taste was out of this world. Both of my elementary school aged children raved about how much they loved it, and believe me that doesn't always happen. It amazes me that this much flavor can be achieved in 30 minutes. We will making this again and again. Thanks!

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I've made this a few times since seeing it in 2005. The first couple of times I noticed that Rachael's 'cooking the vegetables in the pan' method to save time on simmering works for everything except the potatoes, which just don't fully cook by this method. Either boil the potatoes for a few minutes first, or use canned diced potatoes. Or just simmer longer until they are cooked.

And really, this soup CAN be made in 30 minutes ... but no hot soup made that fast is as good as one that has been simmering.

The other tip for those that live near a Trader Joes is to use a base of their Creamy Corn Soup (just a base of thickened corn soup, no veggies or spices instead of broth + milk. I did the math and this is MUCH lighter on the calories.