Creole Crab & Corn Chowder

Why Make This Recipe

Creole Crab & Corn Chowder is a delightful dish that combines the sweetness of corn with the richness of crab meat. It’s perfect for chilly days or when you want a comforting meal. The blend of spices brings a warm kick, making each spoonful flavorful. This chowder is not only satisfying but also easy to prepare, making it a great choice for both busy weeknights and special occasions.

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
• 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
• Salt and pepper to taste
• 2 green onions, sliced
• Fresh parsley, chopped

Directions

I. In a large pot, heat butter and olive oil over medium heat. Add the diced onion and celery, and sauté until softened, about 5 minutes.
II. Stir in the garlic, Creole seasoning, and smoked paprika. Cook for 1 minute until fragrant.
III. Add the corn kernels and pour in the broth. Bring to a simmer and cook for 10 minutes.
IV. Stir in the heavy cream and milk. Simmer gently for another 5 minutes.
V. Gently fold in the crab meat and season with salt and pepper to taste. Heat through for 2–3 minutes.
VI. Ladle into bowls and top with green onions, fresh parsley, and a light dusting of Creole seasoning.

How to Serve Creole Crab & Corn Chowder

Serve this chowder hot, garnished with green onions and fresh parsley. It’s great on its own but can also be paired with crusty bread or a light salad for a complete meal.

How to Store Creole Crab & Corn Chowder

To store leftovers, let the chowder cool completely. Transfer it to an airtight container and refrigerate. It will stay fresh for about 3-4 days. To reheat, warm it gently on the stove, adding a little extra broth or cream if needed.

Tips to Make Creole Crab & Corn Chowder

• Use fresh crab meat if available for the best flavor.
• Adjust the seasoning to your taste—add more Creole seasoning for extra heat.
• If you want a thicker chowder, use a potato masher to mash some of the corn after cooking.

Variation

You can add other seafood like shrimp or scallops for a mixed seafood chowder. For a vegetarian version, omit the crab and use vegetable broth instead.

FAQs

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

2. Can I freeze this chowder?
While it’s best fresh, you can freeze it. Just remember that the texture may change slightly when thawed.

3. What can I substitute for heavy cream?
You can use half-and-half or even coconut milk for a lighter option, but it may alter the flavor a bit.