Creole Crab & Corn Chowder
A comforting chowder combining sweet corn and fresh crab meat, reflecting the vibrant flavors of Creole cooking.
Ingredients
Base Ingredients
- 2 tbsp butter For sautéing vegetables
- 1 small onion, chopped Provides flavor base
- 2 stalks celery, diced
- 2 cloves garlic, minced Enhances flavor
- 2 cups corn kernels (fresh or frozen) Provides sweetness
- 1.5 cups seafood or chicken broth Base for the chowder
- 1 cup heavy cream Adds creaminess
- 1 tsp Creole seasoning Adjust to taste
- 0.5 tsp smoked paprika
- Salt & pepper, to taste
Finishing Touches
- 8 oz cooked crab meat Use fresh for best flavor
- Fresh parsley for garnish Enhances presentation
Instructions
Preparation
- In a pot, melt butter and sauté onion, celery, and garlic until soft.
- Stir in corn, broth, cream, and seasonings. Simmer for 10–15 minutes.
- Gently fold in crab meat and green onions, then heat through.
Serving
- Serve hot, garnished with parsley and a pinch of paprika.
Notes
Pairs well with crusty bread or a simple side salad. Leftovers can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months.