Recipe courtesy of Mark Bolton

Smoked Corn and Crab Chowder with Mount Gay Rum

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 12 servings
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12 Jonah crabs

2 cups potatoes, cut into 1/4-inch dice

1/4 pound (1 stick) butter

1 cup onion, finely diced

1/2 cup celery, finely diced

1/4 cup red pepper, finely diced

1/4 cup green pepper, finely diced

1 cup all-purpose flour

1/2 gallon half-and-half

2 cups hickory smoked corn (from 6 ears corn)

1-ounce sherry pepper sauce (recommended: Outerbridges Sherry Pepper Sauce)

1-ounce rum (recommend: Mount Gay)

Paprika, for garnish


  1. Fill a large stockpot with 1 gallon water. Bring water to a boil, add the crabs, and cook until tender and cooked through. Remove crabs when done and set aside to cool. Over high heat, reduce the cooking liquid until 1 quart remains to make crab stock. When crabs are cool enough, pick the crabmeat and reserve (should yield about 1 pound of meat).
  2. Meanwhile, place potatoes in a large saucepan with enough cold water to cover. Bring to a boil and cook potatoes until al dente. Drain and then place potatoes in a bowl of ice water to stop the cooking. Melt the butter over medium-low heat in the same saucepan. Add onion, celery, red and green peppers, and saute until tender. Add flour and continue cooking for another 2 to 3 minutes. Add crab stock, potatoes, half-and-half, smoked corn, sherry pepper sauce, rum, and crabmeat, and cook until all heated through. Garnish with paprika.
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