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Soups On Spicy Corn & Crab Chowder

(recipe, Katie Hickey)


Instead of the crab, you can add 5 lb cooked chicken, chopped, and use chicken stock instead of fish stock


  1. 3 Tbsp. olive oil
  2. 3 bunches scallions, chopped
  3. 2 Tbsp. garlic, chopped
  4. 8 jalapenos, seeded and chopped
  5. ½ Tbsp. dried oregano
  6. 4 lb. tomatoes, chopped
  7. 8 lb. corn (frozen is fine)
  8. 3 lb. claw crab meat (best flavor)
  9. 1 lb. lump crab (to see)
  10. 2 gal. fish or crab stock
  11. 2 bunches of cilantro, chopped
  12. Salt and pepper to taste
  13. 4 cups milk


  1. In large stockpot, heat the oil over medium heat and cook scallions, garlic and jalapenos for several minutes until soft. Add tomatoes and oregano for another minute. Add the stock and bring to a boil. Simmer 10 minutes. Add the corn and cilantro for another 5 minutes. Pulse lightly with an immersion blender (just a little). Add the crab and milk, salt and pepper to taste. Reheat, but do not allow to boil again after adding the milk.