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.

Prep Time:
25 mins
Cook Time:
1 hr
Total Time:
1 hr 25 mins
6 servings


  • 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


  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.

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

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

  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.

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

  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.

  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.


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.

You’ll Also Love