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Creole Crab and Corn Chowder
Creole Crab and Corn Chowder
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Summer Creole chowder with fresh crab and corn for a delightful burst of flavor.
Ingredients:
  • 2 tablespoons butter
  • 0.5 cup diced onion
  • 0.5 cup chopped jalapeno peppers
  • 0.5 cup diced celery
  • 0.5 teaspoon seafood seasoning (such as Old Bay®)
  • 0.25 teaspoon cayenne pepper
  • 1.5 tablespoons all-purpose flour
  • 2.5 cups water
  • 0.5 pound sweet corn kernels
  • 2 ounces fresh crabmeat
  • 1 cup water
  • 2 cloves peeled garlic
  • 6 ounces fresh crabmeat
  • 0.25 cup heavy cream
  • 1 teaspoon Spanish paprika (preferably sweet)
  • 1 bunch thinly sliced green onion for garnish
  • 1 pinch cayenne pepper
Instructions:
  • In a Dutch oven over medium heat, melt butter and sauté onion, jalapeño peppers, and celery with a pinch of salt until onions are soft and translucent, 7 to 10 minutes.
  • Add the seafood seasoning and cayenne pepper to the onion mixture, and cook for 30 seconds.
  • Evenly dust the flour over the onion mixture and continue to cook and stir until the mixture slightly thickens, for approximately 2 minutes.
  • Add 2 1/2 cups of water, 1/2 pound of corn kernels, and 2 ounces of crabmeat into the onion mixture. Turn up the heat to medium-high and let it come to a simmer.
  • Blend 1 cup water, 1/2 pound corn kernels, and garlic until velvety smooth.
  • Transfer the corn puree to a Dutch oven and bring it to a boil. Lower the heat, simmer until the chowder thickens and deepens in color, approximately 45 minutes.
  • Fold in 6 ounces of crabmeat along with paprika and heavy cream into the chowder. Season with salt and pepper to taste, then top with green onions and a pinch of cayenne pepper for a delicious finish.

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