Recipe by William Anatooskin
"A very tasty chowder-type recipe. Delicious any time."
Watch video tips and tricks
1 3/4 cups
whole kernel corn
chopped green onions
fresh crab meat
ground white pepper
I found this recipe less than one half hour ago and dinner is on the table. Added a splash of hot sauce and sherry. I cannot believe how quick and easy this was to prepare with canned crab meat and white corn. Everyone is very, very impressed. Make this and enjoy.
This recipe was okay but it had to be modified quiet a bit. It was fairly bland, I added cayenne, thyme, chicken broth, kosher salt, white pepper, and a little tabasco. I also added potatoes to mine.
A really tasty and simple chowder. Had some doubts about adding the soy sauce. Sampled it in a small bowl first. Oh my gosh! The soy sauce made all the difference in the great taste. Will make this for many years to come.
I had some heavy cream, salt pork and cobbed corn to use up, and found this recipe. Even my picky 5 year old ate some. I also made some changes: I sauteed onions and garlic after cooking the salt pork. I also used 1 c heavy cream, 2 c 1% milk and 2 c seafood stock, and about 3 potatoes (what kept my 5 year old from having more). I used leftover corn from the cob, and canned crab meat. Finally, I didn't add the soy sause right away, but I agree with another poster: try it - it makes the dish! You bet I'll be making this again.
This soup is really good. I used leftover Dungeness crabmeat that we cracked yesterday. I had no whole milk or half-and-half, so I used one can of evaporated milk and used 1% milk for the rest. It was plenty thick- I think it would have been too thick and rich with the higer-fat ingredients. I only had 1/2 cup green onions, so I used a sprinkle of garlic powder. I also added a heaping 1/2 tsp. of Old Bay. I only used a few drops of soy sauce because I thought that was kind of wierd. The soup was good and a little bit spicy- I loved it!!
I made this recipe almost exactly as written, using fresh Chesapeake crabs that we had left over from last night. I did substituted the half and half for heavy whipping cream and we used Old Bay to season. All I can say is OMG. I've never tried any recipes using crab meat other than just boiling crabs, but this will become a regular on our menu while the fresh crabs are available. Even my 8 year old loved it.
This was an excellent recipe. I used 4 cobs of fresh corn instead of canned, but used canned creab instead of fresh. Delicious, but I thought a bit sweet. I added creole seasoning (1/2 tsp) and a dash of hot pepper sauce, next time I think I will add some cubed potatoes to cut the sweetness a bit and make it a little hardier/
At the risk of sounding like everyone else....This was AMAZING! I followed your recipe exactly as was also leary about adding the soy sauce, but that was a perfect ingredient, it really made the crab meat more pronounced somehow. I added some tiny diced boiled potatoes to the soup for a little more hardiness and used fresh crab meat. Thank you so much for sharing this recipe, I will definitely be making it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Crabmeat and Corn Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 141
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a delicious Creole-style chowder.
A rich, creamy chowder with bacon and potato—just like granny used to make.
See how to make rich, creamy mushroom soup from scratch.