Skip to main content New<> this month
Get the Allrecipes magazine
Creole Crab and Corn Chowder
May 10, 2013

Cutting back to half on the jalapeno whilst substituting regular green pepper for the remainder lets the other succulent flavours come through nicely without the jalapeno overpowering, and there's still plenty of heat to be had too when garnishing with cayenne. Fresh crab is the only way to go if you can get it. Made this five or 6 times now, I live on the NW Pacific ocean so fresh crab isn't a cost concern..just a bit of work. Also, when fresh corn is in season here I'll grill and scrape off the cobs just to kick it up even more. And although it was good the first time following the recipe to the letter, now I always use a good low sodium organic chicken broth instead of plain water and avoid adding any other salt. This is so good I double the recipe everytime....must have leftovers if possible :-)!

  1. 45 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