Photo: John Autry; Styling: Mindi Shapiro
Yield:
4 servings (serving size: about 1 3/4 cups)

Claw meat tends to be slightly darker than pristine lump crab, but it lends a robust flavor to the chowder.  Serve with corn muffins. Purchase a boxed corn muffin mix for maximum efficiency.

How to Make It

Step 1

Preheat broiler.

Step 2

Place poblano on a foil-lined baking sheet. Broil 8 minutes on each side or until blackened. Place pepper in a small zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop.

Step 3

Melt the butter in a Dutch oven over medium-high heat. Add onion and next 3 ingredients (through red pepper) to pan; sauté 4 minutes, stirring occasionally. Add corn; sauté 2 minutes. Remove 3/4 cup corn mixture from pan. Combine 3/4 cup corn mixture and 3/4 cup half-and-half in a blender; process until smooth. Add potato to pan; sauté 1 minute. Stir in 2 cups water; bring to a boil. Cook 4 minutes or until potato is almost tender. Reduce heat to medium.

Step 4

Combine remaining 1/4 cup half-and-half and flour in a small bowl, stirring until smooth. Add flour mixture to pan. Cook 1 minute, stirring constantly. Return corn puree to pan. Stir in poblano, milk, and crab; bring to a simmer. Cook 3 minutes, stirring frequently.

Ratings & Reviews

veryslowcook's Review

dwales10
March 08, 2015
Thick and creamy, more so than many other CL chowder recipes. I used fat free half-and-half and whole milk. I think reduced fat milk would've worked just as well. I subbed surimi for the crab and roasted anaheims for the poblano. Omitted the sugar. If I'm feeling too lazy to roast peppers for this dish in the future, I think some sautéed jalapenos might work well too.

jquinl's Review

rachntanzmom
February 05, 2014
Love this as does my husband. Made it with summer corn we had frozen. Used the half and half, but skim milk rather than 2% at the end. Just fine. Also, substituted chicken broth for the water. We were out of potatoes so didn't add them--if you want to eliminate some carbohydrates, this is a fine option and I think an improvement. Claw meat is excellent.

LauraM18's Review

kmlrate1
October 25, 2012
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.

KMac1127's Review

benician
October 04, 2012
N/A

KarenWard's Review

Marika105
August 08, 2012
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!

dwales10's Review

KarenWard
October 31, 2011
Great recipe!

KathrynNC's Review

JIMMIC
September 05, 2011
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.

ostgermain's Review

ostgermain
August 15, 2011
we made a few changes, but make this atleast once a month! paired with cornbread, this is one of our favourite dishes!!

Momof3Kids's Review

jquinl
March 04, 2011
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.

katieu06's Review

tonikitchen
January 13, 2011
I followed the recipe exactly as outlined - it was DELICIOUS. Both my boyfriend and I were quite impressed