Creole Crab and Corn Chowder

Creole Crab and Corn Chowder

22
Chef John 21718

"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

1 h 25 m servings 197 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 217 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

22
  1. 26 Ratings

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If I had made the recipe as is, I would have given it 3 stars at the most, because with that amount of jalapeno in it, I think it would have been inedible. Just to clarify, I like it hot, I'm no...

Great soup, extremely flavorful and pretty easy to make! I did think it a bit too spicy though. I knew using all jalapenos would be more heat than I could handle so I used the milder Anaheim p...

I agree with review number 3. The chowder is WAY too spicy and takes away the taste of the crab. I only used 3/4 of a jalapeno pepper and the rest green bell pepper and it was still too spicy to...

This is amazing!! Just like I had in a New Orleans restaurant I had last week!!!

The next time I make this, if I do, I won't use a 1/2 cup of jalapenos. That just seemed like heat for the sake of heat. It also buried the paprika & Old Bay. I'll keep it for inspiration.

Don't listen to those who used green pepper instead of jalapeno. This recipe is delicious with them. As a matter of fact, it would be inedibly bland without them. I served it with jalapeno che...

Chef John- Another great recipe. I'm glad that I watched your video before making this - although the directions are ok, watching those extra observations of yours help me big time in the timin...

This was really good. I used a red pepper in place of the jalapeno b/c we don't like things too spicy and kids were eating it. I used one can of chicken broth and the rest water for flavor per...

This was delicious! I had to omit the jalapeƱo pepper since I can't handle the spice, but the flavor was fabulous anyway. I added shrimp and the whole pot was gone in a flash. I served it with f...