Reviewed: Nov. 11, 2009

Really tasty. I doubled the amount of crab (12 oz)

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Reviewed: Nov. 5, 2009

very good! my kids loved it. it was a little rich so i added about 1 1/2 cups of chicken broth to thin it out. i would definetly make it again.

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sheiladenise

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Reviewed: Oct. 18, 2009

I have been looking for a corn chowder recipe and this one fit perfectly. The only adjustments I made were to use 4 TBSP of butter, added some Old Bay to taste, chopped garlic and chopped up celery. It does take some time but well worth it!!

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Lisa Marie

Cooking Level: Intermediate

Home Town: Quakertown, Pennsylvania, USA

Living In: Dublin, Pennsylvania, USA

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Reviewed: Oct. 2, 2009

This was a great recipe for a windy, cold Fall night. I doubled it for my family of six and we had 2 servings left over. I sauteed the onion with garlic cloves in olive oil, set aside and wiped out excess oil, then started the butter melting in the same stock pot. I kept the flour and did not find it to be too thick. I also added chicken bouillon granules after the flour was mixed when I added the cooking sherry. I used one can of evaporated milk and the rest regular 1% milk. Instead of cubed potatoes, I used leftover dutch potato recipe (recipe on this site) which is a mashed carrot and potato mixture. That step made it much easier. We had turkey bacon as a garnish, but it did not need it. We served it with a Elaine's mom's homemade bread recipe from this site. I love crab and will definitely try it again with that addition, but it can be a great vegetarian meal as well!

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melissa

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Reviewed: Sep. 7, 2009

This recipe was great! I did decrease the bacon, add more potatoes, subbed chicken broth for the wine, and used a little less flour. But this recipe was a great starting point and very easy to make. It turned out great. Even my six and four year old ate it, which is saying a lot!

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Heather M.

Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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Reviewed: Jun. 27, 2009

I microwaved, then sauteed potato in some of the rendered bacon fat. I used shallots instead of onion and used a can of low fat evaporated milk (which I always use in chowders...gives it a velvety texture) for the white wine I used the vermouth. I thought this recipe was good but could use something seasoning-wise maybe a little tarragon would work. I would make this again, but definitely the cooking process could be streamlined and the seasonings adjusted. To make the roux, I only used equal amounts of butter/flour and the next day I had to thin with milk. I think this chowder is best the next day. I like my chowder on the thinner side. The word chowder refers to a soup made with fatback, bacon, salt port and doesn't refer actually to thickness.

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Maine Cook

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Reviewed: Jun. 15, 2009

My family loves this!

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PHILLIPS97

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Reviewed: Feb. 11, 2009

Added a little celery and a lot of Cajun seasoning. Everyone loved it.

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MEGANCSTICK

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2009

This is a great recipe. We had to add adjust the amount of milk and flour, but otherwise, it was wonderful. I also added Tony's seasoning to spice it up a little more.

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atomas

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Reviewed: Dec. 27, 2008

The family really enjoyed this recipie, I was worried because my husband is used to New England chowders, but turned out Yummy! I used olive oil instead of bacon/drippings, and boiled my potatoe. Added more crab as we really wanted the crab flavor to come out. Used the full 1/3 cup of flour and the thickness was perfect, a true chowder. Thankyou for this recipie.

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TegzM

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Reviewed: Dec. 13, 2008

Easy, delicious. Made a few changes based on other reviewers’ suggestions. I used 5 strips maple bacon, and 4 cubed red potatoes (skin on). I microwaved potatoes w/ plastic wrap cover for 3 minutes. In bacon fat, sautéed chopped veggies: 1 red onion, 1 red pepper, 2 celery, and handful of common mushrooms. Added lump crab meat. In soup pot, added: 4 cups chicken broth, 1 can regular corn (drained), the veggie mix, crumbled bacon, along w/ dill, parsley, old bay seasoning, salt/pepper. After heated through, added 1 cup 2% milk and a mixture of 3 TBSP cornstarch/water for slight thickening (some people might like it much thicker than this, just play w/ it 1 TBSP at a time). This is a keeper for me, thanks.

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Necia

Home Town: Neosho, Wisconsin, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 4, 2008

This was very flavorful. DH & I think it's the best! Will definitely cook it again. Seems like small cups of this would be a great appetizer.

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Lilacorn

Cooking Level: Expert

Living In: Oakdale, Louisiana, USA

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Reviewed: May 7, 2008

Delicious, better than the other corn and crab bisques on this site.

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Mar. 31, 2008

I followed the recipe exactly except that I reduced the flour and cooked the potatoes longer based on the suggestions of other users. It was AWESOME! I can't wait to eat the leftovers tomorrow!

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Sara

Cooking Level: Intermediate

Living In: Gainesville, Georgia, USA

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Reviewed: Feb. 11, 2008

with 3 T flour and 2 cups milk, this turned out really delicious! I used 8oz backfin crabmeat and would probably spend the money on the lump crabmeat next time, as I ended up with a ton of filaments. Excellent recipe, super easy!

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Eva

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Reviewed: Jan. 31, 2008

This recipe was delicious with a number of changes. I used Better Than Bouillion instead of the bouillion, and frozen corn instead of creamed can corn. I also added double the milk to make up for not using creamed corn. I steamed the potatoes in a micro steaming bag for 3 mins. The result was very tasty!

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flutediva

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Reviewed: Jan. 20, 2008

The kids loved it.

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2much2do

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

Living In: West Jordan, Utah, USA

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Reviewed: Dec. 30, 2007

I really enjoyed this recipe. I was looking for a recipe to use up leftovers and make some modifications to fit what I had. I used cooked shrimp instead of crab, 1 cup of water instead of wine, 2 potatoes, added garlic salt, and used leftover fried corn instead of individual bacon slices and creamed corn. I used two tablespoons of flour. We enjoyed it very much.

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JILLENA

Cooking Level: Intermediate

Home Town: Citronelle, Alabama, USA

Living In: Montevallo, Alabama, USA

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Reviewed: Dec. 10, 2007

I want to love this recipe. I really do. I had a crab/corn chowder from the grocery store and thought "I can make this." I do agree that the flour is an issue. I ended up winging it. I kept adding tsp until it looked right, so I doubt I added 1/3 cup. And I still ended up adding twice the milk! Also, I wanna know what kind of microwave they have that 30 sec in the microwave is enough to do anything to potatoes. My potatoes could have been softer, but all in all it did end up good. I'm gonna have to work on the recipe next time I make it.

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Abby

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

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Reviewed: Oct. 15, 2007

Delicious.....but I did make some adjustments. I wanted a big pot of soup....I cooked turkey bacon in evoo, removed and set aside. In the same pot I sauteed onion, celery, diced red pepper, and cubed baby reds (about 4),salt and pepper for about 5-7 minutes. I added some flour and added 4 c. fat free chix broth and let that simmer until taters were tender. I added about 1c. frozen white corn, and 2c. fat free half and half, old bay seasoning and 4 cans of crab meat. Let that simmer and I did use a little cornstarch and water to thicken a little more. I like a thick chowder. Very tasty, great on a cold night.

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