Smoked Corn and Crab Chowder with Mount Gay Rum

Name: Smoked Corn and Crab Chowder with Mount Gay Rum
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 Jonah crabs; 2 cups potatoes, cut into 1/4-inch dice; 1/4 pound (1 stick) butter; 1 cup onion, finely diced; 1/2 cup celery, finely diced; 1/4 cup red pepper, finely diced; 1/4 cup green pepper, finely diced; 1 cup all-purpose flour; 1/2 gallon half-and-half; 2 cups hickory smoked corn (from 6 ears corn); 1 -ounce sherry pepper sauce (recommended: Outerbridges Sherry Pepper Sauce); 1 -ounce rum (recommend: Mount Gay); Paprika, for garnish

Servings: persons

12 Jonah crabs
2 cups potatoes, cut into 1/4-inch dice
1/4 pound (1 stick) butter
1 cup onion, finely diced
1/2 cup celery, finely diced
1/4 cup red pepper, finely diced
1/4 cup green pepper, finely diced
1 cup all-purpose flour
1/2 gallon half-and-half
2 cups hickory smoked corn (from 6 ears corn)
1 -ounce sherry pepper sauce (recommended: Outerbridges Sherry Pepper Sauce)
1 -ounce rum (recommend: Mount Gay)
Paprika, for garnish

1
Fill a large stockpot with 1 gallon water.
2
Bring water to a boil, add the crabs, and cook until tender and cooked through.
3
Remove crabs when done and set aside to cool.
4
Over high heat, reduce the cooking liquid until 1 quart remains to make crab stock.
5
When crabs are cool enough, pick the crabmeat and reserve (should yield about 1 pound of meat).
6
Meanwhile, place potatoes in a large saucepan with enough cold water to cover.
7
Bring to a boil and cook potatoes until al dente.
8
Drain and then place potatoes in a bowl of ice water to stop the cooking.
9
Melt the butter over medium-low heat in the same saucepan.
10
Add onion, celery, red and green peppers, and saute until tender.
11
Add flour and continue cooking for another 2 to 3 minutes.
12
Add crab stock, potatoes, half-and-half, smoked corn, sherry pepper sauce, rum, and crabmeat, and cook until all heated through.
13
Garnish with paprika.

554

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.

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 13 ingredients. The key ingredients include: 12 Jonah crabs, 2 cups potatoes, cut into 1/4-inch dice, 1/4 pound (1 stick) butter, 1 cup onion, finely diced, and more.

Yes, Smoked Corn and Crab Chowder with Mount Gay Rum 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!