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
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! 😁👍
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.
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
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 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
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
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.
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.
@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.
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.
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.
@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.
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
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... :(
