Creole Crab and Corn Chowder Recipe

Name: Creole Crab and Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Melt butter in a Dutch oven over medium heat; stir in onion, jalepeno peppers, celery, and a pinch of salt.
2
Cook until onions are soft and translucent, 7 to 10 minutes.
3
Stir seafood seasoning and cayenne pepper into onion mixture; cook for 30 seconds.
4
Sprinkle flour over onion mixture; cook and stir until mixture is slightly thickened, about 2 minutes.
5
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.
6
Place 1 cup water, 1/2 pound corn kernels, and garlic into a blender.
7
Cover and puree until smooth.
8
Pour corn puree into the Dutch oven and bring mixture to a boil.
9
Reduce heat to low; simmer until chowder is thicker and the color deepens, about 45 minutes.
10
Stir 6 ounces of crabmeat, paprika, and heavy cream into chowder.
11
Season with salt and pepper to taste; garnish with green onions and a pinch of cayenne pepper.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons butter, 1/2 cup diced onion, 1/2 cup chopped jalapeno peppers, 1/2 cup diced celery, and more.

Yes, Creole Crab and Corn Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creole Crab and Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions