Creole Crab and Corn Chowder

Creole Crab and Corn Chowder

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

1 h 25 m servings 197 cals
Serving size has been adjusted!
Original recipe yields 6 servings

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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 27
  1. 34 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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Least positive
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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...

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...

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...

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...

Cutting back to half on the jalapeno whilst substituting regular green pepper for the remainder lets the other succulent flavours come through nicely without the jalapeno overpowering, and there...

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