- 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
- 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.
03/29/2017
recipepes.com
creole crab and corn chowder, recipe
PT15M
PT1H
5
455 calories
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