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Corn and Crab Chowder Recipe

Corn and Crab Chowder

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (164)

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Average Rating:

Total Reviews: 164

Showing 31-40 of 164

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  • on March 14, 2010

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    Very yummy! Added garlic and used shrimp instead of crab because it's what I had!

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  • on March 02, 2010

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    When I was cooking my veggies, I added some garlic to give it some deeper flavor. I also added hot sauce as I was cooking it to add to the flavor. It was great, but something is still missing. May try to add some fresh herbs to awaken the flavor.

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  • on January 18, 2010

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    OK...let's see, doubled red pepper, used skim milk, then added heavy cream 1/2 pint. Diced Serrano pepper (beware day 3. Oh, and double veg. stock. Oh, and used "creme" corn, helped to thicken. Fantastic contrast in taste. Used wife's bread bowl recipe... absolutely wonderful. Will do again....and again.....

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  • on January 07, 2010

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    Made the soup with the specified quantities. This is my first time so not sure what to expect. The flavor is good but the soup is a bit thin for a chowder, I think. Not sure if that's the way it should be. I'm thinking of adding some corn starch to thicken it. I already used twice the amount of crab meat but I think it'll be even better with more crab meat.

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  • on December 20, 2009

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    I just made this, and it's too good! I had to use a ready pack of claw meat, and I added shrimp. I left out the celery, used 2.5tbsp old bay and 1tbsp essence, added 2 oz cream cheese, 1 extra tbsp of flour, and 2 more tsp butter, used 1/4 less liquid....and it's perfect!

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  • on December 15, 2009

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    I will definitely make this again. I will make it thicker and add more pepper to make it spicier!!!

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  • on November 06, 2009

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    We have made this recipe so many times and it's delicious. It's been a part of our Christmas meal for years and is a huge hit. Of course, the seasoning can be adjusted to your taste, but you don't want the crab to be overshadowed . On occasion we add shrimp at the very end of cooking. We've even used the base of this recipe for other chowder recipes. I'm a big fan of Rachael's recipes.

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  • on November 06, 2009

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    The prep for this chowder is not as easy as it should be, but that's if you use FRESH ingredients. I purchased crabs from Costco so shelling out the meat took some time and cutting corn from the cob took time too. But, I think it made the difference in flavor compared to what other reviewers have said. I also did not have Old Bay seasoning, so I used Emiril's Essence instead to give it a kick. Added 2 tablespoons of heavy cream to thicken the soup a bit as well. But altogether, it is an excellent filling and flavorful soup. My roommate and I liked it so much that we had two big bowls each (not recommended!, just keep the rest for the next day, otherwise you'll feel too stuffed!

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  • on October 10, 2009

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    I love Rachael Ray and really wanted this recipe to be good but it was only so-so. Fair amount of effort for lackluster taste. Added more spice but still didn't have a lot of flavor. Needed to add more crab as well.

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  • on July 01, 2009

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    Not very good! Did not have a lot of flavor! Everyone else seems to love it, but I just don't understand why!

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