CookbooksCrab and Corn ChowdaDecember 9, 2011ArrowJump To RecipeSave StorySave this storyPrintRecipe informationYield4 servingsIngredientsSwap12 ounces lump crab, for the fish and shrimpAdd1 10-ounce box frozen corn kernels1/2 red bell pepper, finely choppedPreparationPrepare as described in the master recipe, #134, but use the crab and corn rather than fish and shrimp—it tastes like a whole new thing! Add bell peppers with the celery and onions.Rachael Ray 365: No RepeatsSave StorySave this storyPrintTagsChowderSoupSoup/StewCrabShellfishSeafoodCornVegetableStarterDinnerCookbooksRecipe notesBack to topTriangle