"Ideally you would make this in the middle of summer with ears of fresh, sweet-as-sugar corn. You can also make a perfectly fine version of this chowder using a premium-quality, extra-sweet, frozen corn." — Chef John
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chopped jalapeno peppers
seafood seasoning (such as Old Bay®)
1 1/2 tablespoons
2 1/2 cups
sweet corn kernels
Spanish paprika (preferably sweet)
thinly sliced green onion for garnish
If I had made the recipe as is, I would have given it 3 stars at the most, because with that amount of jalapeno in it, I think it would have been inedible. Just to clarify, I like it hot, I'm no wimp. I add extra hot sauce to almost everything and ask for extra spicy at Thai restaurants. But this would be over the top hot and wouldn't allow for enjoying the flavor of that very expensive crabmeat. Luckily I watched Chef John's video so I made some changes based on what he mentioned. For the liquid, I used 8oz. clam juice and 1 1/2 cup water. I chopped a half cup of green bell pepper then one large jalapeno (2 Tbsp). Half&Half was in the fridge so I used that. With those changes, it was outstanding with a rich broth, the flavor of the crab came shining through and it was still plenty Creole-spicy! This was a wonderful way to use up the leftover crabs...after picking, I had close to a pound and you bet, I put it all in!
I agree with review number 3. The chowder is WAY too spicy and takes away the taste of the crab. I only used 3/4 of a jalapeno pepper and the rest green bell pepper and it was still too spicy to taste the $12 worth of crab meat that I put into the recipe. I will probably use this recipe again with several alterations of my own. The basics of the recipe is good, but unless you absolutely love a lot of spice, don't use the hot peppers.
Great soup, extremely flavorful and pretty easy to make! I did think it a bit too spicy though. I knew using all jalapenos would be more heat than I could handle so I used the milder Anaheim pepper instead. It was still a little hotter than I would have preferred. It wasn't the heat itself that was the problem, but that the level of heat overpowered the flavor of the crab. I added some milk to tone it down a bit which helped, but I think if I made it again I'd replace half of the chili pepper with plain bell peppers.
Pretty yummy soup though! Hearty and full flavored.
This is amazing!! Just like I had in a New Orleans restaurant I had last week!!!
Don't listen to those who used green pepper instead of jalapeno. This recipe is delicious with them. As a matter of fact, it would be inedibly bland without them. I served it with jalapeno cheese cornbread for an extra kick!
This was really good. I used a red pepper in place of the jalapeno b/c we don't like things too spicy and kids were eating it. I used one can of chicken broth and the rest water for flavor per the video and only a pinch of the cayenne for our taste. Since it is corn season I used fresh corn (7 ears) and it was great, although I might try 8 ears next time. I will try frozen in the winter months. I could not find fresh crab in my town so I had to use a high quality can (Miller Select Special White) 6.5 oz and it was plenty of crab for the soup.
The next time I make this, if I do, I won't use a 1/2 cup of jalapenos. That just seemed like heat for the sake of heat. It also buried the paprika & Old Bay. I'll keep it for inspiration.
Chef John- Another great recipe. I'm glad that I watched your video before making this - although the directions are ok, watching those extra observations of yours help me big time in the timing of the steps. I swapped out the celery for Red Bell Peppers, split the jalapeno amount between a jalapeno and a serrono pepper, up the cayenne to three pinches and went 1/3 cup of heavy cream, used all chicken stock for the liquid, added 8 oz of lump crab. Served it with Sweet Cornbread. Family went nuts.....love it big time.
* Percent Daily Values are based on a 2,000 calorie diet.
Creole Crab and Corn Chowder
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 81
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