Learn how to make a Creole Crab & Corn Chowder Recipe! – Visit http://foodwishes.blogspot.com/2012/02/creole-crab-corn-chowder-let-good.html for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Creole Crab & Corn Chowder!
21 Comments
Check out the recipe: https://www.allrecipes.com/Recipe/221269/Creole-Crab-and-Corn-Chowder/
tu es le patron de ta trinité
Perfect- simple and looks delish
That was a little corny
As middle-aged bae, I feel personally affronted.
But this looks very delicious so thanks
Wow. Pretty beautiful! Will try.
Watched this 9 years later; and the video quality is just as good as his videos posted present day. Well done and I can’t wait to try this recipe!
Thanks
Mantap mantap
Old Bay?! Okay. I love old Bay. But growing up south of New Orleans I never heard of it till I moved to Maryland after college. We use Tony’s. All Tony’s all the time.
lol
What is middle aged bay?
If you don't like the color why don't you take some red bell pepper puree and Mix it in ?
Used middle aged bay, now I am in space, having out with Elon Musk's alien twin.
I'm curious, does the frozen corn hold up after being simmered for 30 minutes? LMK
"You won't believe what I had to do to get those beads. Yes, it was very rustic …"
I could possibly be misinterpreting but I've seen episodes of COPS that cover Mardi Gras in New Orleans where they arrest people for much lesser offenses than this to get beads.
Please be careful. Don't throw your future away for a few moments of pleasure.
#peeweeherman
Did you have to drop trow for the beads!!?? 😬
Can you use canned crab? I live by the Pacific ocean, but fresh crab meat here is still very expensive at the grocery store, so just the crab for this recipe would be over $50… I don't see me spending that much money on just one ingredient for a soup, so I'm wondering if canned crab would work, because canned crab is a bit less expensive. I don't think I've ever tried canned crab… so I don't know what it's like…
Added habanero honey bacon. I regret nothing.
I stumbled on to some fresh sweet corn, no idea where it came from, but I'm making this tonight. Using chicken because that's what I have on hand, and real roux because, just because.
Dear Chef John: Here's hoping you do a "Mardi Gras/Ash Wednesday" inspired compilation with maybe fun things like King Cake and some inventive seafood-related dishes. They don't have to be authentic!