Skip to main content New<> this month
Get the Allrecipes magazine
Creole Crab and Corn Chowder
October 18, 2012

Chef John- Another great recipe. I'm glad that I watched your video before making this - although the directions are ok, watching those extra observations of yours help me big time in the timing of the steps. I swapped out the celery for Red Bell Peppers, split the jalapeno amount between a jalapeno and a serrono pepper, up the cayenne to three pinches and went 1/3 cup of heavy cream, used all chicken stock for the liquid, added 8 oz of lump crab. Served it with Sweet Cornbread. Family went it big time.

  1. 49 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars