Subbed local sweet corn for frozen, otherwise followed recipe. Asian crab claw meat was on sale for $4.50/8oz tub. -- that plus the low-cost fresh corn made this "expensive" chowder very affordable. Served half-portions with CL's chicken & peach quesadillas. Satisfying Sunday lunch.
Spicy Corn and Crab Chowder
Comments and Reviews 1-10 of 15
carolfitz Posted: 09/12/10
tonikitchen Posted: 09/02/10
This was delicious and just the right amount of spice. I doubled the recipe and used a 16oz can of Chicken of the Sea premium crab which I found in the refrigerated section at Trader Joe's and was relatively inexpensive.
Momof3Kids Posted: 03/04/11
Excellent, excellent! Made a couple of revisions and soup still remained creamy...fat free half and half and fat free milk. Delicious. This recipe is definitely a keeper.
benician Posted: 07/20/10
I was excited to try this recipe and was not disappointed. Got rave reviews from my family and am looking forward to making this again. I followed the recipe exactly except for 2 small changes. My grocery store did not have poblano chilies so I used an Aneheim. I did not want to pay $15.00 (literally) for a small tub of crab so I cleaned a whole crab, used 8 oz. for the recipe and had crab cocktail with the rest. This soup was so satisfying and rich--you would never know it is a light recipe, especially since the serving size is generous.
Marzena Posted: 07/30/10
Great recipe for a refreshing summer soup. I used a combination of frozen sweet corn and frozen grilled corn from Trader Joes. Definitely a hit for summer entertaining...
rachntanzmom Posted: 08/05/10
Really great! I used 2 slices of bacon instead of the butter and a jalapeno instead of poblano but it was really great. I also like more seasoning, but that's just me
JIMMIC Posted: 12/14/10
Tasty and warming, the perfect diish for a cold night. We served this with corn muffins, however a crusty bread would be great also.
kmlrate1 Posted: 07/19/10
Really enjoyed this recipe. I made a few exceptions and loved the slight heat at the end of each bite. I was making this for someone who gets pretty bad heartburn, which is why so many things were changed - 1 cup onions instead of 2 - no poblano chile - just used two small white potatoes (its what i had around) - 1 tbsp corn starch.. i was out of flour I'm excited to add this to my recipe collection!
Marika105 Posted: 07/30/10
The soup is excellent and would definitely make it again - soon! The recipe would be appropriate for both special occassions and every day meals and tastes even better the next day. I did, however, alter it a bit. Instead of 2 cups of water, I substituted 2 cups of chicken broth. The calorie count may have changed but I'm sure it enhanced the flavor. I served fresh sourdough baguette with the soup. Hint: wash your hands very, very well after handling the pablano pepper as the oil from the hot pepper gets into the pores and can cause extreme pain if you should touch your eyes.
katieu06 Posted: 01/13/11
I followed the recipe exactly as outlined - it was DELICIOUS. Both my boyfriend and I were quite impressed
ostgermain Posted: 08/15/11
we made a few changes, but make this atleast once a month! paired with cornbread, this is one of our favourite dishes!!
KathrynNC Posted: 09/05/11
Overall it was a good recipe, but nothing I would label stellar. It tasted "watery" to me - I may try a seafood stock next time instead of straight water. May also consider trying again with old bay instead of cayenne pepper.
dwales10 Posted: 10/31/11
LauraM18 Posted: 10/25/12
This is outstanding! I did make some of the changes others did: chicken broth for the water and fat free half and half. Delicious! Our family thinks it is the best soup ever! Great for company.
KarenWard Posted: 08/08/12
Hubby and I both loved it. I also used non-fat half and half and it turned our rich and creamy! We liked the mild spice of the pepper, just right not too spicy! Will make it again often!