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Wednesday, March 19, 2014

Creole Crab and Corn Chowder

If you couldn't tell by my last two recipes, I am on a total soup kick lately.  I just can't get enough of it since we came back from our trip to the mainland.  The chilly weather must have infected me!

Since I've also been craving seafood lately something fierce, I decided to make a soup with some deliciously sweet crab meat which just so happens to be one of my favorite kinds of seafood (after shrimp!).  I've never made a chowder like this before, but when we ladled out our servings for dinner, I knew it was going to be delicious.  It had just the right amount of kick while the sweetness from the crab really balanced things out.  And it was officially declared a winner when even Mr. L said he loved it!

I probably got a comfortable 3 total servings out of this recipe (4 probably would have worked if we had a half sandwich or another accompaniment for dinner), so if you're looking to feed more people or you want a good amount of leftovers, I highly recommend doubling the recipe.  I know I will next time for sure!

Recipe courtesy of AllRecipes.com


  • 2 tbsp butter
  • 1/2 cup diced onion
  • 1/2 cup chopped jalapeño peppers
  • 1/2 cup diced celery
  • 1 pinch salt
  • 1/2 tsp Old Bay seasoning
  • 1/4 tsp cayenne pepper
  • 1 1/2 tbsp all-purpose flour
  • 2 1/2 cups water
  • 1/2 pound sweet corn kernels (1 can)
  • 2 oz fresh crabmeat
  • 1 cup water
  • 1/2 pound sweet corn kernels (1 can)
  • 2 cloves minced garlic
  • 6 oz fresh crabmeat
  • 1/4 cup heavy cream (or half and half)
  • 1 tsp paprika
  • 1 bunch thinly sliced green onion (for garnish)
  • 1 pinch cayenne pepper


Melt butter in a Dutch oven or stockpot over medium heat; stir in onion, jalapeño, celery, and salt.  Cook until onions are translucent.  Then stir in Old Bay and 1/4 tsp cayenne pepper and cook for 30 seconds.

Sprinkle flour over the onion mixture and cook until slightly thickened (approximately 2 minutes).  Then add the 2 1/2 cups water, 1/2 pound corn kernels, and 2 oz of crab meat and bring to a simmer over medium high heat.

In a blender, pour 1 cup of water, other 1/2 pound corn kernels, and the minced garlic.  Cover and puree until mixture is smooth and add the puree to the Dutch oven and bring mixture to a boil.  Then reduce heat to low and simmer for about 45 minutes, or until the chowder has thickened and deepened in color.

Stir in the rest of the crab meat, the paprika, and the heavy cream.  Season with salt and pepper, add green onion and cayenne for garnish (or more paprika), and serve!

Are you still happily huddled in wintertime enjoying soups like me or are you ready for spring to come back around?

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