Creole Crab and Corn Chowder

20 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
Chef John
Recipe 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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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 (20)

Rate This Recipe
Wyattdogster
16

Wyattdogster

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

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.

holly
4

holly

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

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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Sheryl's Corn and Crab Chowder

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Creamy Vegan Corn Chowder