Corn, Crab, and Chipotle Chowder

Total Time
40mins
Prep 15 mins
Cook 25 mins

Sweet and spicy.The cob add a little more flavor but can be ommitted.

Ingredients Nutrition

Directions

  1. Heat butter in a large saucepan add onions, peppers, celery, potatoes, and garlic seasoned with salt and pepper cooking till translucent.
  2. Add chipotle peppers, clam juice and corn kernels and cobs.
  3. Simmer 15 minutes remove cobs and leave as much broth in pot toss cobs.
  4. Add cream simmer 5 more minutes.
  5. Add crabmeat to heat and season with salt and pepper to taste.
Most Helpful

5 5

Deee-licious! I cut way back on the chipotle pepper for my kids. I only used 3/4 on one. I also had to use chicken stock instead of clam juice. Very tasty, will make again for sure.

5 5

Very good,I made it just like the recipe said, except I used canned Crab meat, Also 1 can of clams plus the clam juice. Be careful of how much of the chipotle chiles in adobo sauce that you use, Unless you like it really hot. I used 1&1/2 chiles (seeds removed) it was a little to spicey for us, but very good tasting except for that.The corn cob does add a lot of flavor. I will be making this again but with less chile's. Thank you Rita for posting the recipe.

5 5

Excellent recipe - DH said it was better than our local fish place. I did make a few changes: 1) Used 1/2 crab and 1/2 shrimp. Crab is a little rich for me. 1 lb of crab really flaovered it and there was lots of it. 2) Only 1 chipotle - and that was just the right spice for me! 3) Forgot to buy clam juice - so I used chicken stock. I used pastuerized crab in the refrigerator case and did not drain it - so that helped make up the difference. 4) Used half and half and a bit of skim milk instead of the cream. - A bit thin - but I like my chowder thin. Very quick and Easy - definitely in my regular rotation