Rating: 4 stars
51 Ratings
  • 5 star values: 27
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2

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.

Recipe Summary

cook:
1 hr
total:
1 hr 25 mins
prep:
25 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

197 calories; protein 10.5g; carbohydrates 21.8g; fat 9g; cholesterol 45.8mg; sodium 217mg. Full Nutrition
Advertisement