Chunky Potato-Crab Chowder

very good-I added a little carrot and jalapeno. used canned lump crab to save a little money and it was great. Not the best I've ever had but its easy and the flavor was really good.

One star as it is presented, Four stars after its tweeked. I would not put creamed corn in any soup or chowder. I made some of the same subs others did (more crab, cayanne pepper, and bacon ). I used frozen corn and 1/2 /c heavy cream. I will keep tweeking this recipe. Minus the canned creamed corn it is worth keeping. No good chowder needs all that sugar.

This was just okay - I found it to be a bit sweet for my taste. I added hot sauce as others suggested and even a little Old Bay seasoning, but I won't make this again. Perhaps I need to use fresh crab instead of the ultra pasteurized lump crab that I picked up at Costco and used in this recipe.

A decent soup that's easy to prepare, but I probably won't make it again with so many other excellent soups & chowders from CL. I've made it twice, the second time with surimi in place of lump crab to save on cost. Added ground red pepper but still didn't get the richness of flavor I aim for.

This was great chowder! It was easy to put together and very tasty. I used dried thyme and added a few shakes of Old Bay seasoning. Excellent recipe!!

We loved ths recipe! We got the best crab we could buy in Colorado and the chowder was delicious. Some commented on it being overly sweet, but that probably depends on the brand of creamed corn. Our chowder was not noticeably sweet. The fresh thyme and freshly grated nutmeg were outstanding!

This was a nice hearty recipe. Made a perfect dinner soup! Added the Tabasco has mentioned in a previous review - wonderful suggestion, thanks! The kick of hot added the perfect final touch.

Fabulous. Fabulous. Fabulous. That's all we can say. We doubled the recipe and followed it exactly. Would not change a thing. Will make this again and again.

We love this in our house. I also use more crab than called for.

I doubled the crab meat and added a few shakes of tobasco sauce. Excellent! This recipe is a keeper.

This was just OK. I doubled the crab as others suggested, mashed some of the potatoes to make the soup thicker and added some hot sauce which really helped. Even with the changes it just wasn't good enough to even consider making again.

I followed "ChrisB" directions exactly and it was was wonderful.

I really enjoyed this recipe, although I altered it a bit to make it thicker and a bit more flavorful . I increased the onion to 1 and 1/3 cups, the garlic to 3 cloves, and added 1/3 cup chopped Italian parsley with the onion and garlic (in addition to the parsley added at the end) I also used peeled Yukon Gold potatoes and cut them into smaller (1/2 inch) cubes. I doubled the amount of crab meat and most importantly I substituted fish stock for the chicken stock. Using smaller potato pieces allowed them to cook faster, then towards the end I used a slotted spatula to mush up a bit of the potatoes, giving the soup a thicker consistency (albeit, sacrificing some potato chunkiness). The resulting soup was thick and flavorful.

Sounds good... but why is it listed in the "Gluten Free" section? It calls for 3 tbsp of "all-purpose flour"... that's wheat flour which even in small amounts is certainly not gluten free. There was a barley recipe listed in there too-- these folks need to get their allergens straight!

Wow! This one's a keeper. Did as others suggested and doubled the crab. Also added only half of the called for nutmeg and added a few dashes of cayenne pepper.Super thick and creamy.

Made for friends and family and they all loved it. Used dungeness crab and it was spectacular. The corn adds just the right amount of sweetness. I always use lots of freshly ground pepper when cooking, so it had the right amount of kick, too. And definitely use red potatoes and fresh thyme for this! Can't wait to make it again.

I omitted the nutmeg and doubled the crab. Served with a big salad and fresh french bread. It was wonderful! Will definately make again and again!

I use a whole pound of crab and it's wonderful. Better than I've had in restaurants and a real treat. Delicious!!!!

I thought this recipe was way too sweet for our liking. I would omit the nutmeg and add some cayenne pepper. The cream corn I used was too sweet. I will not make this again.

We love this recipe, and have shared the soup with several friends who all raved about it. My only changes: I use 4 Tablespoons flour and add 1/8 tsp. cayenne pepper. It has great flavor and thickens nicely. Highly recommended!

This recipe was OK but no better than other potato chowder recipes I've made. I used 2, 4 oz-cans of white crab meat and this maybe was the problem. It's so fine it doesn't due anything for texture and I couldn't really taste it in the chowder. Overall it lacked complexity and I thought the crab was wasted in there. I would not make this again unless I was willing to go for the expensive crab (hey, I'm in MN, here!).

This chowder is very good and makes a hearty meal for chilly winter evenings. The creamed corn adds a slight sweet flavor that really stands out. I made a few changes with my version. I did not have any crab on hand so I substituted a 1/2 cup of real bacon pieces added with the corn. (FYI: I can't wait to try it with the crab or lobster, I think it would be very good) I used peeled, cubed russet potatoes and substituted 1 tsp of rosemary for the thyme. I also added a 1/2 tsp of garlic powder. I garnished with white American cheese, fresh green onions and a sprinkle of bacon. Delicious. Next time I may try cubed ham. This recipie is a keeper.

This is a soup you will want to keep on eating! I loved the sweetness of the corn paired w/ the sweet fresh crab. I was worried the large cubing of the taters wouldn't allow them to cook, but it was spot-on time wise. We enjoyed these leftovers w/ crusty bread and a salad for a few days. Can't believe this "cream" soup is so healthy!

Excellent! Easy! Delicious! Nice and thick and creamy. We used to buy a pricey frozen crab chowder but now I make this instead. I've served it to company with Caesar salad and a crusty bread to dip in infused oil. 5 stars!

My first attempt at Chowder and boy did we love it! I used canned lump crab meat, and it still surpassed our expectations :)

I recently made this recipe with fresh Dungeness Crab and it turned out quite good, although I am not quite sure if I liked the sweetness that the corn gave it. For a little extra kick I added some cayenne pepper and a little extra salt. All in all it makes a nice meal on a cold night and it is even better the next day after it thickens up and the potatoes soak up all of the flavor.

It's definitely a tasty chowder! My tweaks: I doubled the crab meat - 8 oz. fresh jumbo crab, 8 oz. of claw meat (Phillip's). I used 1% milk. I browned some smoked beef sausage in a separate skillet and topped my portion with about a tablespoon of the good stuff. There's something great about smoky and sweet. A dash of Old Bay on top and parsley and it was delicious! A new family favorite.