Creole Crab and Corn Chowder

Ideally you would make this in the middle of summer with ears of fresh, sweet-as-sugar corn. You can also make a perfectly fine version of this chowder using a premium-quality, extra-sweet, frozen corn.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 197 Calories

Ingredients

• 1 pinch salt
• 2 tablespoons butter
• 1 cup water
• 2 ½ cups water
• 1 ½ tablespoons all-purpose flour
• ¼ teaspoon cayenne pepper
• ¼ cup heavy cream
• ½ cup diced onion
• 1 pinch cayenne pepper
• ½ cup diced celery
• ½ teaspoon seafood seasoning (such as Old Bay®)
• ½ cup chopped jalapeno peppers
• ½ pound sweet corn kernels
• 2 ounces fresh crabmeat
• 2 cloves peeled garlic
• 6 ounces fresh crabmeat
• 1 teaspoon Spanish paprika (preferably sweet)
• 1 bunch thinly sliced green onion for garnish

Recipe Instructions

Step 1

Melt butter in a Dutch oven over medium heat; stir in onion, jalepeno peppers, celery, and a pinch of salt. Cook until onions are soft and translucent, 7 to 10 minutes.

Step 2

Stir seafood seasoning and cayenne pepper into onion mixture; cook for 30 seconds.

Step 3

Sprinkle flour over onion mixture; cook and stir until mixture is slightly thickened, about 2 minutes.

Step 4

Pour 2 1/2 cups water, 1/2 pound corn kernels, and 2 ounces crabmeat into the onion mixture; increase heat to medium-high and bring to simmer.

Step 5

Place 1 cup water, 1/2 pound corn kernels, and garlic into a blender. Cover and puree until smooth.

Step 6

Pour corn puree into the Dutch oven and bring mixture to a boil. Reduce heat to low; simmer until chowder is thicker and the color deepens, about 45 minutes.

Step 7

Stir 6 ounces of crabmeat, paprika, and heavy cream into chowder. Season with salt and pepper to taste; garnish with green onions and a pinch of cayenne pepper.