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Creole Crab and Corn Chowder

Creole Crab and Corn Chowder

  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
Chef John

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.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 282 mg
  • 11%

Based on a 2,000 calorie diet

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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Reviews

Wyattdogster
18

Wyattdogster

8/3/2012

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 wimp. I add extra hot sauce to almost everything and ask for extra spicy at Thai restaurants. But this would be over the top hot and wouldn't allow for enjoying the flavor of that very expensive crabmeat. Luckily I watched Chef John's video so I made some changes based on what he mentioned. For the liquid, I used 8oz. clam juice and 1 1/2 cup water. I chopped a half cup of green bell pepper then one large jalapeno (2 Tbsp). Half&Half was in the fridge so I used that. With those changes, it was outstanding with a rich broth, the flavor of the crab came shining through and it was still plenty Creole-spicy! This was a wonderful way to use up the leftover crabs...after picking, I had close to a pound and you bet, I put it all in!

SHRIEKINGVIOLET
8

SHRIEKINGVIOLET

5/5/2012

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 pepper instead. It was still a little hotter than I would have preferred. It wasn't the heat itself that was the problem, but that the level of heat overpowered the flavor of the crab. I added some milk to tone it down a bit which helped, but I think if I made it again I'd replace half of the chili pepper with plain bell peppers. Pretty yummy soup though! Hearty and full flavored.

MY4KIDS
4

MY4KIDS

7/7/2012

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 taste the $12 worth of crab meat that I put into the recipe. I will probably use this recipe again with several alterations of my own. The basics of the recipe is good, but unless you absolutely love a lot of spice, don't use the hot peppers.

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