Creole Crab & Corn Chowder

why make this recipe

Creole Crab & Corn Chowder is a delicious and comforting dish that warms you up from the inside out. It combines the sweet taste of corn with tender crab meat and rich cream, creating a flavor that is both comforting and exciting. This chowder is easy to make and perfect for any occasion, whether it’s a cozy night in or a gathering with friends. The blend of Creole spices adds a wonderful depth of flavor that sets it apart from your usual chowder.

how to make Creole Crab & Corn Chowder

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1 teaspoon Creole seasoning (plus more for garnish)
• 1/4 teaspoon smoked paprika
• 2 cups fresh or frozen corn kernels
• 2 cups seafood or chicken broth
• 1 cup heavy cream
• 1/2 cup whole milk
• 8 oz lump crab meat, picked over for shells
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)
• Fresh parsley, chopped (for garnish)

Directions

1. In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and celery, then sauté until they are softened, about 5 minutes.
2. Stir in the garlic, Creole seasoning, and smoked paprika. Cook for 1 minute until the mixture is fragrant.
3. Add the corn kernels and pour in the broth. Bring everything to a simmer and cook for about 10 minutes.
4. Stir in the heavy cream and milk. Let it simmer gently for another 5 minutes.
5. Carefully fold in the crab meat and season with salt and pepper to your taste. Heat through for 2–3 minutes.
6. Ladle the chowder into bowls and top each with green onions, fresh parsley, and a light dusting of Creole seasoning.

how to serve Creole Crab & Corn Chowder

Serve this chowder hot in bowls. You can pair it with crusty bread or a side salad for a complete meal. Garnishing with green onions and parsley not only adds flavor but also gives a fresh look to the dish.

how to store Creole Crab & Corn Chowder

If you have any leftover chowder, let it cool completely before storing. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months; just make sure to thaw it in the fridge before reheating.

tips to make Creole Crab & Corn Chowder

• Use fresh corn when in season for the best flavor.
• If you want to add more thickness to the chowder, you can mash some of the corn kernels before adding the cream.
• Feel free to adjust the level of spiciness by adding more or less Creole seasoning, depending on your taste preference.

variation

For a different twist, you can add diced bell peppers or some diced potatoes for added texture. You can also swap out the crab meat for shrimp or even chicken if you prefer.

FAQs

1. Can I use canned corn instead of fresh or frozen?
Yes, you can use canned corn in this recipe. Just be sure to drain it well before adding it to the chowder.

2. Can I make this chowder without cream?
You can use half-and-half or a non-dairy milk if you want a lighter version. The flavor will be slightly different but still tasty.

3. Is the chowder spicy?
The chowder has a mild spiciness from the Creole seasoning. You can adjust the amount of seasoning to make it more or less spicy according to your taste.

Creole Crab & Corn Chowder

A delicious and comforting dish that combines sweet corn and tender crab meat with rich cream, enhanced by Creole spices for a unique flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course, Soup

Cuisine American, Creole

Servings 4 servings

Calories 320 kcal

Ingredients

  

Base Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1 teaspoon Creole seasoning plus more for garnish
• 1/4 teaspoon smoked paprika

Liquid Ingredients

• 2 cups fresh or frozen corn kernels
• 2 cups seafood or chicken broth
• 1 cup heavy cream
• 1/2 cup whole milk

Final Touches

• 8 oz lump crab meat, picked over for shells
• to taste Salt and pepper
• 2 green onions, sliced for garnish
• fresh parsley, chopped for garnish

Instructions

 

Preparation

• In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and celery, then sauté until they are softened, about 5 minutes.
• Stir in the garlic, Creole seasoning, and smoked paprika. Cook for 1 minute until the mixture is fragrant.

Cooking

• Add the corn kernels and pour in the broth. Bring everything to a simmer and cook for about 10 minutes.
• Stir in the heavy cream and milk. Let it simmer gently for another 5 minutes.
• Carefully fold in the crab meat and season with salt and pepper to your taste. Heat through for 2–3 minutes.

Serving

• Ladle the chowder into bowls and top each with green onions, fresh parsley, and a light dusting of Creole seasoning.

Notes

If you have any leftover chowder, let it cool completely before storing. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months; just make sure to thaw it in the fridge before reheating. Use fresh corn when in season for the best flavor. For a thicker chowder, you can mash some of the corn kernels before adding the cream.

Keyword Chowder, Comfort food, Corn, Crab, Seafood