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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
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