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My review
Creole Crab and Corn Chowder
Chef John
"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."
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Ingredients
1 h 25 m servings 197 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- Stir seafood seasoning and cayenne pepper into onion mixture; cook for 30 seconds.
- Sprinkle flour over onion mixture; cook and stir until mixture is slightly thickened, about 2 minutes.
- 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.
- Place 1 cup water, 1/2 pound corn kernels, and garlic into a blender. Cover and puree until smooth.
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 197 calories; 9 g fat; 21.8 g carbohydrates; 10.5 g protein; 46 mg cholesterol; 217 mg sodium. Full nutrition
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Reviews
Read all reviews 3138 Ratings
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Most helpful positive review
8/3/2012
If I had made the recipe as is, I would have given it 3 stars at the most, because with that amount of jalapeno in it, I think it would have been inedible. Just to clarify, I like it hot, I'm no...
Most helpful critical review
7/7/2012
I agree with review number 3. The chowder is WAY too spicy and takes away the taste of the crab. I only used 3/4 of a jalapeno pepper and the rest green bell pepper and it was still too spicy to...
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8/3/2012
If I had made the recipe as is, I would have given it 3 stars at the most, because with that amount of jalapeno in it, I think it would have been inedible. Just to clarify, I like it hot, I'm no...
5/5/2012
Great soup, extremely flavorful and pretty easy to make! I did think it a bit too spicy though. I knew using all jalapenos would be more heat than I could handle so I used the milder Anaheim p...
10/18/2012
Chef John- Another great recipe. I'm glad that I watched your video before making this - although the directions are ok, watching those extra observations of yours help me big time in the timin...
7/7/2012
I agree with review number 3. The chowder is WAY too spicy and takes away the taste of the crab. I only used 3/4 of a jalapeno pepper and the rest green bell pepper and it was still too spicy to...
5/19/2012
This is amazing!! Just like I had in a New Orleans restaurant I had last week!!!
5/10/2013
Cutting back to half on the jalapeno whilst substituting regular green pepper for the remainder lets the other succulent flavours come through nicely without the jalapeno overpowering, and there...
2/4/2013
The next time I make this, if I do, I won't use a 1/2 cup of jalapenos. That just seemed like heat for the sake of heat. It also buried the paprika & Old Bay. I'll keep it for inspiration.
1/13/2013
Don't listen to those who used green pepper instead of jalapeno. This recipe is delicious with them. As a matter of fact, it would be inedibly bland without them. I served it with jalapeno che...
6/4/2017
Lol. I haven't made this yet but definitely in my "on deck" list. Y'all know that removing the seeds and ribs from the jalapeños tames the heat,yeah? Know your ingredients!