Crab and Corn Chowder with a Creole Twist

Ingredients 0/15

Step 1

Melt some butter in a Dutch oven over medium heat. Add the chopped onion, jalapeños, celery, and a pinch of salt, then cook everything gently until the onions turn soft and translucent, about 7 to 10 minutes. Stir in the seafood seasoning and a pinch of cayenne pepper, letting it cook for just half a minute to wake up the flavors. Sprinkle the flour over the veggies and stir it in well, cooking for a couple of minutes until the mixture thickens slightly.

Step 2

Pour in 2 1/2 cups of water, along with half a pound of corn kernels and 2 ounces of crabmeat. Turn the heat up to medium-high and bring everything to a simmer. While that’s heating, blend together 1 cup of water, the remaining corn, and the garlic until smooth. Pour this creamy corn mixture back into the pot and bring it to a boil. Then, lower the heat and let it simmer gently for about 45 minutes, until the chowder thickens and the color deepens.

Step 3

Finally, stir in the last 6 ounces of crabmeat, a sprinkle of paprika, and some heavy cream. Taste and adjust the seasoning with salt and pepper. Serve it up garnished with chopped green onions and a little extra cayenne if you like a bit more kick.