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!
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).
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 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
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!
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 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! 😁👍
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.
Dang, I watched this during lunch break at work... but because it's President's day there's no restaurants open in the immediate area so I have nothing to eat for lunch except a mini bag of microwave popcorn. Now I'm really hungry... :(
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.
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.
Hello Chef, I went to a fancy restaurant for Val Day and the Chef served this recipe for the first course. I think he stole this from you. I wanna give you the credit your deserve.
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.
Can you use canned crab? I live by the Pacific ocean, but fresh crab meat here is still very expensive at the grocery store, so just the crab for this recipe would be over $50... I don't see me spending that much money on just one ingredient for a soup, so I'm wondering if canned crab would work, because canned crab is a bit less expensive. I don't think I've ever tried canned crab... so I don't know what it's like...
"You won't believe what I had to do to get those beads. Yes, it was very rustic ..." I could possibly be misinterpreting but I've seen episodes of COPS that cover Mardi Gras in New Orleans where they arrest people for much lesser offenses than this to get beads. Please be careful. Don't throw your future away for a few moments of pleasure. #peeweeherman
@caseychan83 huh? That's not true. The first Mardi Gras celebration in the United States was on March 3, 1699, about 60 miles from modern New Orleans (New Orleans wasn't established yet). The one in mobile didn't happen until 1703, but it's considered to have been the first ANNUAL celebration of Mardi Gras. The origin of it is still Louisiana though, with New Orleans being the closest approximation.
@SSShino wow way to be mature, I am a chef who is currently located in the region and we don't have one dish similar or one made down here that is diary based. If you haven't noticed we live in America and guess what the Constitution gives me the right to do??? Free speech!!! So go gurgle on something that resembles a carrot if you get my drift.
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 🤫
@bethie777 Let me tell ya, bethie777. I've attempted several of his recipes and Chef John's videos have made it SO easy and they REALLY are as good as they look. He's single-handedly made me the star of my office potlucks, my family's Thanksgiving dinner and all the parties my friends and I have. I don't wanna get ahead of myself, but I may yet snag a girlfriend thanks to his PB&J wings. :) Give his stuff a try and I promise you'll be amazed.
@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.
@calebthellama not for nothing but there are tons of falafel recipes on youtube. Search for the user"cookingtheeasyway" on that channel she uploads tons of arab/ Levantine dishes.
Would be nice if u could put Kg/hg etc insteed of Oz everyone aint from the Us just a tip :) , Overall i really liked it yummmmmmmmy Gretting from Sweden :))
Dungeness crabs ( en.wikipedia.org/wiki/Dungeness_crab ) have the sweetest and most delicate meat that I have tasted anywhere. To make this recipe a little more decadent, I would also add some chunks of Alaskan king crab legs ( en.wikipedia.org/wiki/Red_king_crab ).
A lot of us don't ever use celery . The onion and sweet green bells are the key . Garlic is heavily used as well . Celery for many is considered an option
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?
@calebthellama hey, you have to wait in line. i've asked for egg nog, homemade potato chips and a kick ass chow chow for years! lol, i'd love to see a falafel, too though lol
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!
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!
@caseychan83 You need a friend, don't you?
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!
I'm from New Orleans, and yes, we do eat things like this
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).
7 years later and I am just finding this gem! And yes, we love extra body 😊
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!
This quickly became my favorite soup/chowder ever. 🍻❤️ thank you for this.
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
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!
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!
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🤣🤣🤣😂😂😂
My goodness!! I drool every time!! LOOKS AMAZING!!! I can't wait to make this!!
I get bored and look through ALL of the food wishes videos looking for the very few I haven’t already seen
you do get bonus points for loving the heat in all the dishes :)
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."
Reviews from my family...
"It's good."
"Delicious."
"Urrrrp!"
>wake up
>go to youtube
>New foodwishes video
YEAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAH
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 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! 😁👍
Chef John,
You're recipes are no fail, and your videos are some of the best on the web!!
Many thanks
Jim
now i'm curious how he got those beads.
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😄
He just called New Orleans fat and got away with it.
Added habanero honey bacon. I regret nothing.
Just had this at a Cajun restaurant yesterday, incredible! If this is half as good it will be great
FINALLY. It's been way too long since your last video. Yes, I know it was three days ago.
Yes we do eat this in New Orleans
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.
Dang, I watched this during lunch break at work... but because it's President's day there's no restaurants open in the immediate area so I have nothing to eat for lunch except a mini bag of microwave popcorn. Now I'm really hungry... :(
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.
What if you sauté the 2nd half of corn before blending? Would that add anything good or just waste time?
What if you're making it with chicken or ham? Substitute for old bay? Other seasoning? Thanks
i just discovered your channel today and i am totally gonna gain some more weight this coming weeks! :)
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.
Hello Chef,
I went to a fancy restaurant for Val Day and the Chef served this recipe for the first course. I think he stole this from you. I wanna give you the credit your deserve.
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.
Sorry chef. Looks amazing but a creole dish does not use Old Bay. You just made Maryland Crab Corn Chowder...which even better imho.
You can put hot smoked paprika. It gives extra flavor.
Can you use canned crab? I live by the Pacific ocean, but fresh crab meat here is still very expensive at the grocery store, so just the crab for this recipe would be over $50... I don't see me spending that much money on just one ingredient for a soup, so I'm wondering if canned crab would work, because canned crab is a bit less expensive. I don't think I've ever tried canned crab... so I don't know what it's like...
"You won't believe what I had to do to get those beads. Yes, it was very rustic ..."
I could possibly be misinterpreting but I've seen episodes of COPS that cover Mardi Gras in New Orleans where they arrest people for much lesser offenses than this to get beads.
Please be careful. Don't throw your future away for a few moments of pleasure.
#peeweeherman
@caseychan83 huh? That's not true. The first Mardi Gras celebration in the United States was on March 3, 1699, about 60 miles from modern New Orleans (New Orleans wasn't established yet). The one in mobile didn't happen until 1703, but it's considered to have been the first ANNUAL celebration of Mardi Gras. The origin of it is still Louisiana though, with New Orleans being the closest approximation.
Camera zoomed in, appropriate lighting and straightforward cooking with storytelling. Excellent video.
@SSShino wow way to be mature, I am a chef who is currently located in the region and we don't have one dish similar or one made down here that is diary based. If you haven't noticed we live in America and guess what the Constitution gives me the right to do??? Free speech!!! So go gurgle on something that resembles a carrot if you get my drift.
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 🤫
Only half a pound of crab? Lol. C'mon Chef John!
This recipe only makes two portions.
Suzanne Baruch Ah. That explains a lot. Lol. I was like "That's a very small amount of crab for this dish!"
Omg this looks sooooo good!! I can't wait to try it out. I love your video and fun narrating voice. :)
@bethie777 Let me tell ya, bethie777. I've attempted several of his recipes and Chef John's videos have made it SO easy and they REALLY are as good as they look. He's single-handedly made me the star of my office potlucks, my family's Thanksgiving dinner and all the parties my friends and I have. I don't wanna get ahead of myself, but I may yet snag a girlfriend thanks to his PB&J wings. :)
Give his stuff a try and I promise you'll be amazed.
@TheIronTank Seems like you'd kinda have to use it then huh? Although I'd venture to say that lobster wouldn't be bad.
As middle-aged bae, I feel personally affronted.
But this looks very delicious so thanks
@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.
@calebthellama not for nothing but there are tons of falafel recipes on youtube. Search for the user"cookingtheeasyway" on that channel she uploads tons of arab/ Levantine dishes.
I'm curious, does the frozen corn hold up after being simmered for 30 minutes? LMK
If you don't like the color why don't you take some red bell pepper puree and Mix it in ?
tu es le patron de ta trinité
Would be nice if u could put Kg/hg etc insteed of Oz everyone aint from the Us just a tip :) , Overall i really liked it yummmmmmmmy Gretting from Sweden :))
Dungeness crabs ( en.wikipedia.org/wiki/Dungeness_crab ) have the sweetest and most delicate meat that I have tasted anywhere. To make this recipe a little more decadent, I would also add some chunks of Alaskan king crab legs ( en.wikipedia.org/wiki/Red_king_crab ).
@TheIronTank you could use shrim instead... imitation crab yuk!!!!! i dont think it would be good in this ....just my opinion btw im from Louisiana
@TheIronTank Any white fish of your liking will be a good replacement, imitation crab is just white fish sprayed with chemicals and fake flavourings.
Used middle aged bay, now I am in space, having out with Elon Musk's alien twin.
You have probably answered this before, but I noticed that you said you used a "rounded" table spoon of flour. What do you mean by rounded?
# 304 Oh my Mardi Gras Corn and Crab Chowder... .. my mouth is watering... I can smell it now
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?
@bethie777 I'm the same way, except I don't make anything because I kind of don't have a kitchen. Damn dorm living. :/
This is one of my absolute favorite recipes. Thank you, Sir.
Soiled my trousers
Lactose intolerant ? Me too .
in my homer simpson voice: mmmm, crab n corn.. kudos chef, kudos!
I bet you had to go to the store and buy those beads for over priced, that's why it's so unbelievable! :D
@comfortablesofa REALLY??????????????????? Wow... didn't know they were two different things. Interesting.
Chef John, I am so sorry to throw back your words at you, but "there is no excuse for green peppers!"
@Peaches70380 I have nothing against Old Bay, but I must agree that Tony's is really quite yummy.
Can I substitute crab for other meats, or not use any crab at all for a "vegetarian" corn chowder?
@xTenshi Yes...in the tags. But you should specify where the error is located. (good eye ; ] )
My cooking patterns are really messed up since these videos get uploaded at such a late time.
Don't you ever put potatos in it ?? How can you have any kind of chowder without some taters ?
Can I also make this with surimi? Crabmeat is really expensive overhere.
@bobbawon he's gonna say, "no". And if he doesn't say it, he'll be thinking it. : ]
Chef John can this also known as "Jamaican Crab Soup"? Thanks!
"Do not use middle aged bay" ha ha ha ha!! Looks like a beautiful recipe.
I made this last saturday and it was absolutely delish!!! thanks chef!
@caseychan83 We're here for the food, not for a history lesson. Thanks though. .
@fractalizm I'm pretty sure he already made that. Look through his old recipes.
add more protein, like shrimp and other small sea foods to make it even better
So basically I had the same idea as @SuperJacksonPollock. Original, I am not.
looks amazing! I'm allergic to celery, what would be the best substitute to use in the Holy trinity?
A lot of us don't ever use celery . The onion and sweet green bells are the key . Garlic is heavily used as well . Celery for many is considered an option
@Haliotro no - carrots is for mirepoix. HT has peppers, celery and onions
Why do I tend to watch this delicious shit when it's four in the morning?
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 would love to see Chef John take on Bobby Flay on Iron Chef America.
I love you Chef John, but that’s the SECOND video I’ve seen you make a New Orleans inspired dish using OLD BAY seasoning! NO WAY JOSE!
@calebthellama hey, you have to wait in line. i've asked for egg nog, homemade potato chips and a kick ass chow chow for years! lol, i'd love to see a falafel, too though lol
That awkward moment where one top comment answers another top comment.
@TheIronTank Just use some fish, unless your allergic to fish also. :/
PLEASE MAKE SOME COTTON CANDY IN YOUR NEXT VIDEO!!!11
How did you do the crab? did you buy fresh one, boil it and shell it?
@TheIronTank I think you could get away with some flaky-meat fish...
CHEF JOHN, PLEASE TELL WHAT YOU HAD TO DO TO GET THOSE BEADS...LMAO
the middle aged bay thing took me second to get...toupe john toupe