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
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.
The Most-Saved Recipes in the Epicurious App This Week
Like cottage cheese caramelize onion dip and a lentil barley salad.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in April
Like fattoush salad and strawberry shortcake roll.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.