Creole Crab and Corn Chowder
Creole Crab and Corn Chowder
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.


  • 2 tablespoon melted butter
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper, or jalapeno, or combination of any sweet/hot peppers
  • 1/2 cup diced celery
  • salt and pepper to taste
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon Old Bay
  • 1 1/2 tbsp flour
  • 3 1/2 cup water or stock, divided (2 1/2 for the pot, and 1 cup for the blender)
  • 1 pound sweet corn kernels, divided
  • 2 cloves peeled garlic
  • 8 oz fresh crab meat, divided
  • 1/4 cup cream
  • 1 tsp sweet Spanish paprika, or to taste
  • green onion to garnish


  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.


  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
  • If you have a low tolerance to the heat of the jalapeno you can remove the seeds.  That will reduce the heat while retaining the flavor.
  • You could also leave out the jalapeños and add more Old Bay and cayenne pepper if you want to remove the jalapenos completely.
  • Sautée the onions in 2 pieces of slab bacon for an extra flavor kick. 
Author, educator, musician, dancer and all around creative type. Founder of "The Happy Now" website and the online jewelry store "Silver and Sage".

What's your reaction?


0 comment

Write the first comment for this!

Facebook Conversations