Creole Crab and Corn Chowder

Name: Creole Crab and Corn Chowder
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter; 1 pinch cayenne pepper; 118 milliliters diced celery; 227 grams sweet corn kernels; 170 grams fresh crabmeat; 2 Tbsps all-purpose flour; 2 cloves peeled garlic; 1 bunch thinly sliced green onion for garnish; 59 milliliters heavy cream; 118 milliliters chopped jalapeno peppers; 118 milliliters diced onion; 1 teaspoon Spanish paprika (preferably sweet); 1 pinch salt; 1 teaspoons seafood seasoning (such as Old Bay®); 237 milliliters water

Creole Crab and Corn Chowder is a pescatarian soup. This recipe serves 6. One serving contains 141 calories, 7g of protein, and 8g of fat. Head to the store and pick up heavy cream, corn kernels, celery, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 25 minutes.

Instructions

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.

Ingredients you will need

Jalapeno Pepper

Peppers

Butter

Celery

Onion

Salt

Equipment you will use

Dutch Oven

Stir seafood seasoning and cayenne pepper into onion mixture; cook for 30 seconds.

Ingredients you will need

Seafood Seasoning

Cayenne Pepper

Onion

Sprinkle flour over onion mixture; cook and stir until mixture is slightly thickened, about 2 minutes.

Ingredients you will need

All Purpose Flour

Onion

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.

Ingredients you will need

Corn Kernels

Crabmeat

Onion

Water

Place 1 cup water, 1/2 pound corn kernels, and garlic into a blender. Cover and puree until smooth.

Ingredients you will need

Corn Kernels

Garlic

Water

Equipment you will use

Blender

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.

Ingredients you will need

Chowder

Corn

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Salt And Pepper

Cayenne Pepper

Green Onions

Heavy Cream

Crabmeat

Chowder

Paprika

Equipment

Dutch Oven

Blender

Ingredients

Servings:

2Tbsps

butter 1pinch

cayenne pepper 118milliliters

diced celery 227grams

sweet corn kernels 170grams

fresh crabmeat 2Tbsps

all-purpose flour 2cloves

peeled garlic 1bunch

thinly sliced green onion for garnish 59milliliters

heavy cream 118milliliters

chopped jalapeno peppers 118milliliters

diced onion 1teaspoon

Spanish paprika (preferably sweet)1pinch

salt 1teaspoons

seafood seasoning (such as Old Bay®)237milliliters

water

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.