Creole Crab and Corn Chowder

By kidnurse57

By: 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."

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

Details

Servings 6
Preparation time 25mins
Cooking time 85mins

Preparation

Step 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.
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.

Nutritional Information
Creole Crab and Corn Chowder
Servings Per Recipe: 6
Amount Per Serving
Calories: 197
Total Fat: 9g
Cholesterol: 46mg
Sodium: 282mg
Total Carbs: 21.8g
Dietary Fiber: 3.9g
Protein: 10.5g