Corn and potato chowder with crab from Jubilee: Recipes from Two Centuries of African-American Cooking (page 125) by Toni Tipton-Martin

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Notes about this recipe

  • alysekstokes on December 25, 2025

    I really loved this chowder. The mix of pureed corn and whole kernels was great, and it was a perfect meal with some crusty bread for dipping. I did cut the heavy cream by half because my potatoes made the chowder nice and creamy before even adding any dairy.

  • Babycarrot on April 13, 2023

    Really delicious soup. Can’t wait to make this when corn is in peak season as I used frozen corn. I used seafood stock and canned crab. Definitely top it off with bacon on top. Definitely can be easily subbed with other seafood.

  • Lsblackburn1 on August 03, 2021

    Lovely summer soup. I used store bought veggie stock and butter, not bacon. I also used a whole pound of crabmeat because that was the size of the tub from Costco (throw 50 bucks worth of crab in your soup and it’s gonna be tasty!)

  • bernalgirl on September 01, 2020

    Can replace crab with salmon or shrimp, love the technique for thickening the chowder with blended corn. Add celery and an additional ear of corn.

  • lkgrover on July 25, 2020

    This has a rich blend of flavors, but no single overpowering taste. I used bacon fat (did not add the bacon), and substituted chicken stock for vegetable stock.

  • Lepa on June 14, 2020

    This turned out good but wasn't as creamy or flavorful as I had hoped. The crab was SO EXPENSIVE and I'm not sure this was the best way to use it. A couple of notes: I used store bought vegetable stock so I am sure that impacted the final flavor. I suspect chicken stock may have been more savory and a better fit- or the homemade stock from the book. I also used bacon but there was no discernible bacon flavor at the end. The recipe didn't say if the bacon should be used as a garnish so we just ate it while waiting for the chowder to cook.

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