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Creole Crab and Corn Chowder


  • 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!