Skip to main content
Epicurious
Cookbooks

Crab and Corn Chowda

Recipe information

  • Yield

    4 servings

Ingredients

Swap

12 ounces lump crab, for the fish and shrimp

Add

1 10-ounce box frozen corn kernels
1/2 red bell pepper, finely chopped

Preparation

  1. Prepare as described in the master recipe, #134, but use the crab and corn rather than fish and shrimp—it tastes like a whole new thing! Add bell peppers with the celery and onions.

Rachael Ray 365: No Repeats
TagsChowderSoupSoup/StewCrabShellfishSeafoodCornVegetableStarterDinnerCookbooks
Read More
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Mango Chicken Summer Rolls
Rotisserie chicken makes quick work of these no-cook rolls with a spicy peanut sauce.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
Plum Karpatka (Polish Cream Puff Cake)
With dramatic choux layers and fruit-rippled cream, it’s the drag queen of Polish desserts.
Morning Buns
Tender, buttery breakfast pastries with crisp caramelized edges, a fragrant cinnamon-orange filling, and a crackly sugar topping.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.