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Corn and Crab Chowder

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“This recipe is great. I won't say where it came from but it's a basically a recipe that has won many chowder contests on the east coast and is served at a popular restaurant. I was also shocked also to learn of the "simple" ingredients it used - not from scratch that most hardcore chowder eaters swear by. This makes a full pot so cut the ingredients in half if you want to make a half pot worth.”
READY IN:
20mins
SERVES:
8-10
YIELD:
1 full pot
UNITS:
US

Ingredients Nutrition

  • 32 ounces water
  • 32 ounces half-and-half cream
  • 2 ounces crab base (or Seafood Base)
  • 4 (8 1/2 ounce) cans creamed corn
  • 6 (15 ounce) cans corn chowder (Snow's)
  • 2 ounces liquid smoke
  • 2 ounces outter bridges sherry pepper sauce
  • 2 ounces mt gay rum
  • 2 lbs lump crab

Directions

  1. Scald Water and Cream then add Base.
  2. Add Creamed Corn and Chowder.
  3. Heat to about 180.
  4. Add other ingredients.
  5. Serve! Or, don't add lump crab, allow to cool then the next day toss in crab and re-heat.

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