Place half the crab in the soup and divide the remaining crab among six bowls. Divide the chowder among the six bowls, pouring it over the crab with a ladle. Garnish with the remaining 1/4 cup of ...

But if you’re looking for something a little more elaborate, the Crab and Corn Chowder served at the Blue Mermaid, the recently renovated restaurant at the Argonaut Hotel on San Francisco’s ...

If you plan on freezing this soup, it's best to do so before adding the fresh crab. When ready to serve, heat through in a pot on the stove. Warm the crab garnish according to the instructions ...

was looking for a recipe that ran a few years ago in The Baltimore Sun for fish chowder made with a firm white fish and fresh crab meat. Faith Hermann of Relay, Md., thought she might have the ...

This creamy chowder is rich with B.C. Dungeness crab meat. Making it requires a bit of work, but it's worth the effort. ERIC AKIS I recently watched an episode of the Food Network show Diners ...

Mo's Crab & Chowder Festival: Jan. 27-29, Willamette Valley Vineyards. $15. Once each year, the Northwest chowder champions at Mo's take over the Willamette Valley Vineyards kitchen for the Mo's ...

In our chowder, we’re using canned clams and oysters, along with pollack (otherwise known as imitation crab). Low-fat and low-cholesterol pollack is processed to have a taste similar to crab meat.

Stir in cream, crab meat and chives and cook until heated through. Add a few dashes of hot sauce if you prefer a little heat. Serve hot, garnished with additional fresh chives.