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
Chili Crisp Yogurt Chicken
A sheet-pan wonder with lots of crispy rice.
Pumpkin Black Bean Enchiladas
Enchiladas meet pumpkin in this cozy weeknight dinner.
Broiled Salmon Teriyaki
A fam-favorite, 30-minute dinner we have on repeat.
Mussels With Garlicky Miso Broth
A fancy-feeling dish that comes together in 20 minutes.
A Big Salad Just for Me
Full of crunchy veg and a miso-maple dressing.
Maple Bourbon Chicken With Brussels Sprouts
Sticky-sweet mall-style bourbon chicken gets a fall makeover.
Garlic Steak Bites With Spinach Couscous
Cut steak into cubes and suddenly it transforms into a quick-cooking protein.
Cottage Cheese Meatballs
Protein on protein on protein. Great on their own or stirred into tomato sauce.