Creole Crab and Corn Chowder |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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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. Ingredients:
2 tablespoons butter |
1/2 cup diced onion |
1/2 cup chopped jalapeno peppers |
1/2 cup diced celery |
1 pinch salt |
1/2 teaspoon seafood seasoning (such as old bay®) |
1/4 teaspoon cayenne pepper |
1 1/2 tablespoons all-purpose flour |
2 1/2 cups water |
1/2 pound sweet corn kernels |
2 ounces fresh crabmeat |
1 cup water |
1/2 pound sweet corn kernels |
2 cloves peeled garlic |
6 ounces fresh crabmeat |
1/4 cup heavy cream |
1 teaspoon spanish paprika (preferably sweet) |
1 bunch thinly sliced green onion for garnish |
1 pinch cayenne pepper |
Directions:
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.
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