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Creole Crab & Corn Chowder

A comforting chowder combining sweet corn and fresh crab meat, reflecting the vibrant flavors of Creole cooking.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Creole, Louisiana
Calories: 400
Ingredients Method Notes

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

Method
 

Preparation
  1. In a pot, melt butter and sauté onion, celery, and garlic until soft.
  2. Stir in corn, broth, cream, and seasonings. Simmer for 10–15 minutes.
  3. Gently fold in crab meat and green onions, then heat through.
Serving
  1. 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.