Creole Crab and Corn Chowder Recipe

Recipesfull introduces to you: Corn Chowder Recipes. (Creole Crab and Corn Chowder Recipe). 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.

Brief

Prep 25 mins

Cook: 1hr

Total: 1hr25 mins

Servings: 6

Yield: 6 servings

Creole Crab and Corn Chowder Recipe

Ingredients

2 tablespoons butter

½ cup diced onion

½ cup chopped jalapeno peppers

½ cup diced celery

1 pinch salt

½ teaspoon seafood seasoning (such as Old Bay®)

¼ teaspoon cayenne pepper

1 ½ tablespoons all-purpose flour

2 ½ cups water

½ pound sweet corn kernels

2 ounces fresh crabmeat

1 cup water

½ pound sweet corn kernels

2 cloves peeled garlic

6 ounces fresh crabmeat

¼ cup heavy cream

1 teaspoon Spanish paprika (preferably sweet)

1 bunch thinly sliced green onion for garnish

1 pinch cayenne pepper

Soup, Stew and Chili

Directions

Step 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.

Step 2

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

Step 3

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

Step 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.

Step 5

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

Step 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.

Step 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.

Nutritional Information

Creole Crab and Corn Chowder Recipe

Servings Per Recipe:6

Calories: 196.9

% Daily Value *

Protein: 10.5g 21%

Carbohydrates: 21.8g 7%

Dietary Fiber: 3.9g 16%

Sugars: 4.4g

Fat: 9g 14%

Saturated Fat: 4.9g 25%

Cholesterol: 45.8mg 15%

Vitamin A Iu: 1163.8IU 23%

Niacin Equivalents: 5.1mg 39%

Vitamin B6: 0.2mg 14%

Vitamin C: 18.8mg 31%

Folate: 89.6mcg 22%

Calcium: 68.2mg 7%

Iron: 1.4mg 8%

Magnesium: 59.9mg 21%

Potassium: 530.1mg 15%

Sodium: 217mg 9%

Thiamin: 0.2mg 23%

Calories From Fat: 81.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.