Cut the kernels off the corn cobs (about 4 cups corn kernels ... Place half the crab in the soup and divide the remaining crab among six bowls. Divide the chowder among the six bowls, pouring ...

For a crab and corn chowder soup, feel free to use canned or fresh crab meat, depending on what you can find. To amplify the briny seafood flavor even more, add clam juice to the soup. It's a ...

You don’t have to choose between Manhattan and New England (or Southwestern or Peruvian or Ecuadorian) chowders. Make them ...

Corn chowder is a thick, cream-based soup similar to New England clam chowder, but with clams swapped out for sweet corn. We love adding bacon, potatoes and shrimp to classic corn chowder ...

Season with lots of pepper and serve. You can make a crab and sweetcorn chowder by stirring a drained 165g can of crabmeat into the soup at the same time as the sweetcorn.

T he exact origins of clam chowder are debatable, but it is believed that this creamy soup originated in New England during the 1700s with French or British settlers. Today, chowder is classified ...

But the game-changing ingredient of this rich chowder from Andrew Zimmern is an easy homemade stock using existing ingredients (cobs from the corn and shells from the shrimp) that only takes 30 ...