Creole Crab and Corn Chowder

Name: Creole Crab and Corn Chowder
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: 2 tablespoons butter; 0.5 cup diced onion; 0.5 cup chopped jalapeno peppers; 0.5 cup diced celery; 1 pinch salt; 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; 0.5 pound sweet corn kernels; 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

4.2

(51)

41 Reviews

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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 by Chef John

Updated on October 10, 2019

6

Prep Time:

25 mins

Cook Time:

1 hr

Total Time:

1 hr 25 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

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

Directions

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.

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
9g	Fat
22g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 197
% Daily Value *
Total Fat 9g	12%
Saturated Fat 5g	25%
Cholesterol 46mg	15%
Sodium 217mg	9%
Total Carbohydrate 22g	8%
Dietary Fiber 4g	14%
Total Sugars 4g
Protein 11g
Vitamin C 19mg	94%
Calcium 68mg	5%
Iron 1mg	8%
Potassium 530mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.