Skip to main content
Epicurious
Cookbooks

Crab and Corn Chowda

Recipe information

  • Yield

    4 servings

Ingredients

Swap

12 ounces lump crab, for the fish and shrimp

Add

1 10-ounce box frozen corn kernels
1/2 red bell pepper, finely chopped

Preparation

  1. Prepare as described in the master recipe, #134, but use the crab and corn rather than fish and shrimp—it tastes like a whole new thing! Add bell peppers with the celery and onions.

Rachael Ray 365: No Repeats
TagsChowderSoupSoup/StewCrabShellfishSeafoodCornVegetableStarterDinnerCookbooks
Read More
Upside-Down Martinis for a Crowd
Invert the ratio of gin to vermouth for a party-friendly and slightly lighter drinking experience.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
The Most-Saved Recipes in the Epicurious App This Week
Like banana pudding cake and beer can chicken.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Easy Banana Bread Recipe
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.