Creole Crab & Corn Chowder
why make this recipe
Creole Crab & Corn Chowder is a delightful dish that brings the taste of the South right to your kitchen. It combines the sweet flavors of corn with the rich taste of crab, all blended into a creamy chowder. This recipe is perfect for anyone looking for a satisfying meal that is both easy to make and full of flavor. Whether you’re hosting a gathering or just enjoying a cozy dinner at home, this chowder will surely impress your family and friends.
how to make Creole Crab & Corn Chowder
Ingredients:
- 2 tbsp butter
- 1 small onion, chopped
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 cups corn kernels (fresh or frozen)
- 1 1/2 cups seafood or chicken broth
- 1 cup heavy cream
- 1 tsp Creole seasoning
- 1/2 tsp smoked paprika
- Salt & pepper, to taste
- 8 oz cooked crab meat
- 2 green onions, chopped
- Fresh parsley for garnish
Directions:
- In a pot, melt the butter and sauté the onion, celery, and garlic until soft.
- Stir in the corn, broth, cream, and seasonings. Simmer for 10–15 minutes.
- Gently fold in the crab meat and green onions, and heat through.
- Serve hot, garnished with parsley and a pinch of paprika.
how to serve Creole Crab & Corn Chowder
Serve the chowder hot in bowls. You can pair it with crusty bread or crackers on the side. A sprinkle of additional Creole seasoning or a dash of hot sauce can enhance the flavor even more for those who enjoy a little heat.
how to store Creole Crab & Corn Chowder
If you have leftovers, let the chowder cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat until heated through. Avoid boiling, as this can affect the creaminess of the chowder.
tips to make Creole Crab & Corn Chowder
- For extra richness, feel free to add a splash of white wine when cooking the vegetables.
- Make sure the crab meat is fresh and preferably lump crab for the best texture.
- Adjust the seasoning based on your preference. If you like it spicier, add more Creole seasoning or a dash of cayenne pepper.
variation
You can customize this chowder by adding other seafood, such as shrimp or scallops. If you want a vegetarian version, simply omit the crab and use vegetable broth instead of seafood or chicken broth.
FAQs
Can I use canned corn instead of fresh or frozen?
Yes, you can. Canned corn works just fine. Just drain it before adding it to the chowder.
Can I make this chowder in advance?
Yes, the flavors will even develop more as it sits in the fridge. Just reheat it gently before serving.
What if I can’t find Creole seasoning?
You can make your own by combining paprika, onion powder, garlic powder, thyme, oregano, and cayenne pepper. This will give you a similar flavor profile!
