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.
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.