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Creole Crab and Corn Chowder

In this video, Chef John creates a New Orleans-friendly crab and corn chowder. This soup features the holy trinity of ingredients—Chef John goes with jalapeño peppers for the green pepper part of the trinity. You’ll see how to build either savory or slightly sweet flavors in your chowder and how to create a simple roux—of course! Check out the recipe for Chef John's Creole Crab and Corn Chowder. This is the perfect soup for Mardi Gras or a chilly winter night.

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  • Karen

I wonder if you could use imitation crab?? Crab is so expensive.

  • Wyattdogster

This chowder is beautiful! I'm making it tonight even though it's 90 degrees here. I'll be cutting back on the jalapeno and using a mix of green bell to tone it down for some 'lightweights' in my house!

  • Erin Lee

I just made this and it is REALLY good. I used all jalapeno for the peppers as he did because I like heat. Great on a chilly rainy night!