Ok just made it. Added shrimp, garlic and onion powder, black pepper and a bit more salt and seasoning. Just delicious. I've made so many of your recipes and they never fail. Thank you Chef John!
@@lorrie2878 You can do anything your heart desires. After all, you are the Cindy Lauper to your chowder (not sure if that really rhymes). In all seriousness, basically anything from the sea will make this a tasty seafood chowder - fish, shellfish or, as I prefer, a combination of several kinds of seafood (I like fish, shrimp, crab and clams).
Chef John, I’m a New Orleans native, born and raised and we eat this here, but we call it corn and crab bisque. We don’t say creole in front of the name though because it’s already understood here that it’s a creole dish (in this context creole meaning a New Orleans dish) But I understand why you said creole, to tie it to New Orleans. You pretty much made it like we would. Good job. We also make a corn and crawfish bisque too in the same fashion, but crawfish tails instead of crabmeat. Matter of fact, that would be a good food wish!
I had this DELICIOUS corn chowder from a local market here a few weeks back. I'll try this recipe cause it looks like all the flavors match up with the one they had. I love me some chowdah
If you like Old Bay I'd highly recommend Tony Chachere's Creole Seasoning. I've only even seen it in Louisiana, but you can order it online. BEST SEASONING EVER. I normally like to control my own spices, but Tony Chachere's is perfect. On popcorn, roasted potatoes, chowder, gumbo. Get it!
I just made this, fresh sweet corn and all, it's totally delicious! I used half jalapeño and half poblano for the pepper (not everyone at dinner is into hot peppers) which toned it down just enough. Just the thing for a "cooler" August evening.
Great idea! I love using pasilla peppers instead of green bell peppers (I never see poblanos in my stores but I think they're pretty close to each other) because I think the flavor is much better and they stand up to longer cooking times. I also felt that using 100% jalapeños would be a little too much. I haven't tried this recipe yet but when I do I'll definitely follow suit. Thanks for the tip! 😁👍
Huh he's right, I'm from New Orleans and my pops used to make this for winter all the time, however he didn't purée the corn, he used heavy cream instead, although I'll give this a try though, this is my favorite type of chowder
I love you chef. Honestly, I wish you would deliberately f up a recipe here and there to let us know you are a mere mortal. On another note, in case anyone is interested, a dash of truffle oil at the end does amazing things to a corn soup.
I wonder how many viewers here are like me: I watch the videos religiously, salivate over everything you make but never actually get the courage to cook these things for myself, but just keep watching anyway. Oh, and I tend to come to your videos when I'm eating something :D
Love your recipe. I love your recipies because I always add your take into my own cooking. I also make something similar but with a Mexican twist. I will share this with you to see if you want to use it in one of your future videos or at least in your own kitchen My trinity is actually in 4 parts that includes poblano chiles. When blending the corn, I also add chipotle. This means I eliminate the paprika yet still have the great color and heat. Mine has taters chunks and white corn not sweet. Most Mexicans perfer savory vs sweet dishes. Finally, I use shrimp at the very end instead of crab.
My husband and I made this today....what can I say about it but it is the BOMB!!!! We love it and it is super easy the only thing is that we could find Spanish paprika but we found Hungarian paprika lol
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!
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.
first of all i just saw the little thumbnail on the side of my screen on the recommended bar and it already made my mouth water :^P KUDOS, CHEF JOHN. KUDOS!
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.
Chef, the trinity of seasonings is onions, celery and green bell peppers....not chili peppers. We do eat crab and corn bisque (we call it) but sometimes add a couple of hush puppies to it. A local restaurant in New Orleans is know for this type of soup. Very popular.
Happy Mardi Gras Chef John! This is definitely a local favorite here in NOLA but we prefer bell pepper over jalapeños and we season with a drop of liquid crab boil. Old Bay is for Yankees and any other folks who never heard of Zaterain's
@Katrina Jones if you still don't know the rounded spoon part it's the opposite of a leveled spoon. So put a spoon into flour all the way and have it so you can pull it out straight up and that's a rounded spoon of flour.
Chef! I wanna ask if I can add some of the cooking soup instead of water when blending the corns? Will it become a bit too salty without the water diluting it?
I wonder, since the garlic in the corn puree is raw, could you sautee the puree after the roux but before you add water/stock? It could deepen the flavor.
Heathen question but, if I can't get fresh crab ( although im not far from the world famous Bury market) could tinned crab be substituted? Asking for a friend 🤫
@trina71485 A rounded spoon is an approximate measure. It basically means that you don't have to be precise, and it doesn't matter if it's a little over or under the amount specified.
I wonder for how long would this keep in the fridge? I love corn chowder and I always eat the can version but always wanted to make my own batch and eat it during the winter time.
I'm no way near being a chef but I have found that seafood doesn't do so well as leftovers. I would suggest making only as much as will get eaten that day.
Check out the recipe: www.allrecipes.com/Recipe/221269/Creole-Crab-and-Corn-Chowder/
Sir can I know how many would this serve?
Why does Chef John use so much powdered red chili? Because he cayenne.
😂😂😂
+Time Laps lol
HAHAHAHAHAHAHAHAHAHAHAHA
wow that's funny
🤦🤦🤦🤦🤦
Haha! That was a suitably awful comment!
Ok just made it. Added shrimp, garlic and onion powder, black pepper and a bit more salt and seasoning. Just delicious. I've made so many of your recipes and they never fail. Thank you Chef John!
Shrimp instead of crab? I was wondering if I could do that.
@@lorrie2878 You can do anything your heart desires. After all, you are the Cindy Lauper to your chowder (not sure if that really rhymes). In all seriousness, basically anything from the sea will make this a tasty seafood chowder - fish, shellfish or, as I prefer, a combination of several kinds of seafood (I like fish, shrimp, crab and clams).
Chef John, I’m a New Orleans native, born and raised and we eat this here, but we call it corn and crab bisque. We don’t say creole in front of the name though because it’s already understood here that it’s a creole dish (in this context creole meaning a New Orleans dish) But I understand why you said creole, to tie it to New Orleans. You pretty much made it like we would. Good job. We also make a corn and crawfish bisque too in the same fashion, but crawfish tails instead of crabmeat. Matter of fact, that would be a good food wish!
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!
Ya'll ought to show a little bit more respect for the man...he goes through a lot to bring us his these amazing meals. We love ya Chef John!
>wake up
>go to youtube
>New foodwishes video
YEAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAH
I had this DELICIOUS corn chowder from a local market here a few weeks back. I'll try this recipe cause it looks like all the flavors match up with the one they had. I love me some chowdah
Chef John,
You're recipes are no fail, and your videos are some of the best on the web!!
Many thanks
Jim
I'm from New Orleans, and yes, we do eat things like this
This quickly became my favorite soup/chowder ever. 🍻❤️ thank you for this.
If you like Old Bay I'd highly recommend Tony Chachere's Creole Seasoning. I've only even seen it in Louisiana, but you can order it online. BEST SEASONING EVER. I normally like to control my own spices, but Tony Chachere's is perfect. On popcorn, roasted potatoes, chowder, gumbo. Get it!
My goodness!! I drool every time!! LOOKS AMAZING!!! I can't wait to make this!!
Camera zoomed in, appropriate lighting and straightforward cooking with storytelling. Excellent video.
Dear chef John
your method in cooking is one of a kind, you are the best chef.
I just made this, fresh sweet corn and all, it's totally delicious!
I used half jalapeño and half poblano for the pepper (not everyone at dinner is into hot peppers) which toned it down just enough.
Just the thing for a "cooler" August evening.
Great idea! I love using pasilla peppers instead of green bell peppers (I never see poblanos in my stores but I think they're pretty close to each other) because I think the flavor is much better and they stand up to longer cooking times.
I also felt that using 100% jalapeños would be a little too much.
I haven't tried this recipe yet but when I do I'll definitely follow suit.
Thanks for the tip! 😁👍
This is one of my absolute favorite recipes. Thank you, Sir.
7 years later and I am just finding this gem! And yes, we love extra body 😊
@caseychan83 You need a friend, don't you?
Just had this at a Cajun restaurant yesterday, incredible! If this is half as good it will be great
Huh he's right, I'm from New Orleans and my pops used to make this for winter all the time, however he didn't purée the corn, he used heavy cream instead, although I'll give this a try though, this is my favorite type of chowder
Love your witty sense of humor Chef John!!!
you do get bonus points for loving the heat in all the dishes :)
i feel like i cant be the only one who listens to chef johns videos as background noise. just so soothing
I love you chef. Honestly, I wish you would deliberately f up a recipe here and there to let us know you are a mere mortal. On another note, in case anyone is interested, a dash of truffle oil at the end does amazing things to a corn soup.
Perfect- simple and looks delish
I made this last saturday and it was absolutely delish!!! thanks chef!
I wonder how many viewers here are like me: I watch the videos religiously, salivate over everything you make but never actually get the courage to cook these things for myself, but just keep watching anyway. Oh, and I tend to come to your videos when I'm eating something :D
i want to make this looks delicious
This is perfect timing! I'm making corn chowder tonight and I never thought to puree half the corn .... I'll deff. be trying that trick
Love your recipe. I love your recipies because I always add your take into my own cooking.
I also make something similar but with a Mexican twist. I will share this with you to see if you want to use it in one of your future videos or at least in your own kitchen
My trinity is actually in 4 parts that includes poblano chiles. When blending the corn, I also add chipotle. This means I eliminate the paprika yet still have the great color and heat. Mine has taters chunks and white corn not sweet. Most Mexicans perfer savory vs sweet dishes. Finally, I use shrimp at the very end instead of crab.
I find most cultures have some sort of equivalent to Mirepoix ( sp?) . A foundation for their favorite dishes
Wow. Pretty beautiful! Will try.
So I live in sf too and seriously your videos make me wanna stalk you for me to tri your dishes this one looks soooo good!
awesome recipe, chef john. Will absolutely try this out
this looks flippin delicious
Chef John, you crack me up!!! Im new to the channel and absolutely love your show!!! Thanks for the great recipes and tge awesome humor😄
This is a new receipe to me! I will try it for sure! Looks healthy. Thanks Chef John!
Omg this looks sooooo good!! I can't wait to try it out. I love your video and fun narrating voice. :)
Made it last night! Great recipe. Easy to make.
Qu'est-ce une delicieuse soupe que vous avez prepare chef!!
My husband and I made this today....what can I say about it but it is the BOMB!!!! We love it and it is super easy the only thing is that we could find Spanish paprika but we found Hungarian paprika lol
Lol you killed me with the middle aged bay 😂😂😂😂😂 :D
mzhapa I just got it. I heard him say it and I thought it was a real problem🤣🤣🤣😂😂😂
This was delicious! Thank you for sharing this recipe.
Vous êtes le patron de votre trinité!
Le patron, what the hell is that?
@@typingcat In French, it means boss. "You are the boss of your trinity."
yes we do eat this in New Orleans, they call it crab and corn bisque and most restaurants (that are worth going to) have some form of it.
You give us great recipes thank you for sharing!!!
Awesome. I do want to make
Seriously i still don't know why Food Network hasn't signed you a contract, i would want to watch you all day.
Oh god I love corn chowder. Never tried crab corn chowder. I WILL MAKE THIS.
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!
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.
Looks great
super,super great chef John
Look delicious would love to try it 💪
Mmm... that looks yummy!
WOW I really wanna try this
# 304 Oh my Mardi Gras Corn and Crab Chowder... .. my mouth is watering... I can smell it now
looks so,amazing! i want some so bad right now
Looks yummy!
first of all i just saw the little thumbnail on the side of my screen on the recommended bar and it already made my mouth water :^P KUDOS, CHEF JOHN. KUDOS!
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.
Yes we do eat this in New Orleans
gotta stop watching your videos before bed, always get hungry watching your videos!
Chef John, If i wanted more yellow color to the soup, ma I put little bit of turmeric powder? Would that change the flavor a lot?
Chef John, the beads are a nice touch.
I really want to make this
Chef, the trinity of seasonings is onions, celery and green bell peppers....not chili peppers. We do eat crab and corn bisque (we call it) but sometimes add a couple of hush puppies to it. A local restaurant in New Orleans is know for this type of soup. Very popular.
Looks delicious!!
What if you sauté the 2nd half of corn before blending? Would that add anything good or just waste time?
Happy Mardi Gras Chef John!
This is definitely a local favorite here in NOLA but we prefer bell pepper over jalapeños and we season with a drop of liquid crab boil. Old Bay is for Yankees and any other folks who never heard of Zaterain's
Northerner here. I make my own 'Old Bay'. You should try it. :)
What if you're making it with chicken or ham? Substitute for old bay? Other seasoning? Thanks
looks amazing!
@Katrina Jones if you still don't know the rounded spoon part it's the opposite of a leveled spoon. So put a spoon into flour all the way and have it so you can pull it out straight up and that's a rounded spoon of flour.
This is even possible to eat in my weight watchers diet! Thanks Chef John!
Perfection again! Cannot wait to make it! Thanks!
love you chef
@Haliotro no - carrots is for mirepoix. HT has peppers, celery and onions
This recipe looks delicious. I found the list of ingredients but I don't see the directions in print and wondered where I may find them. Thanks!
I get bored and look through ALL of the food wishes videos looking for the very few I haven’t already seen
oh Man...this looks soooooo good!
Reviews from my family...
"It's good."
"Delicious."
"Urrrrp!"
This is a winner!
Chef! I wanna ask if I can add some of the cooking soup instead of water when blending the corns? Will it become a bit too salty without the water diluting it?
Yes Chef John we do eat this here, and yours looks soooooooo delicious! But where are your purple green and gold beads?
Woot chef John supports equal love. Enjoy Mardi Gras! :D
I wonder, since the garlic in the corn puree is raw, could you sautee the puree after the roux but before you add water/stock? It could deepen the flavor.
Heathen question but, if I can't get fresh crab ( although im not far from the world famous Bury market) could tinned crab be substituted?
Asking for a friend 🤫
FINALLY. It's been way too long since your last video. Yes, I know it was three days ago.
I'm curious, does the frozen corn hold up after being simmered for 30 minutes? LMK
CHEF JOHN WE LOVE YOU!!!!!!!!!!
I always watch this when I'm hungry
It's my fault
Chef John
Super easy ! 😊 thanks for share
Can I also make this with surimi? Crabmeat is really expensive overhere.
chef john i love you.
@trina71485 A rounded spoon is an approximate measure. It basically means that you don't have to be precise, and it doesn't matter if it's a little over or under the amount specified.
I wonder for how long would this keep in the fridge? I love corn chowder and I always eat the can version but always wanted to make my own batch and eat it during the winter time.
I'm no way near being a chef but I have found that seafood doesn't do so well as leftovers.
I would suggest making only as much as will get eaten that day.
How did you do the crab? did you buy fresh one, boil it and shell it?
thank you Chef John! I love ugly but delicious eats
You can put hot smoked paprika. It gives extra flavor.
Chef John I love you!!!