Crab And Corn Chowder

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1/2 cup diced onion
• 1/2 cup chopped jalapeno peppers
• 1/2 cup diced celery
• 1 pinch salt
• 1/2 teaspoon seafood seasoning (such as old bay®)
• 1/4 teaspoon cayenne pepper
• 1 1/2 tablespoons all-purpose flour
• 2 1/2 cups water
• 1/2 pound sweet corn kernels
• 2 ounces fresh crabmeat
• 1 cup water
• 1/2 pound sweet corn kernels
• 2 cloves peeled garlic
• 6 ounces fresh crabmeat
• 1/4 cup heavy cream
• 1 teaspoon spanish paprika (preferably sweet)
• 1 bunch thinly sliced green onion for garnish
• 1 pinch cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• melt butter in a dutch oven over medium heat; stir in onion, jalepeno peppers, celery, and a pinch of salt. cook until onions are soft and translucent, 7 to 10 minutes.
• stir seafood seasoning and cayenne pepper into onion mixture; cook for 30 seconds.
• sprinkle flour over onion mixture; cook and stir until mixture is slightly thickened, about 2 minutes.
• pour 2 1/2 cups water, 1/2 pound corn kernels, and 2 ounces crabmeat into the onion mixture; increase heat to medium-high and bring to simmer.
• place 1 cup water, 1/2 pound corn kernels, and garlic into a blender. cover and puree until smooth.
• pour corn puree into the dutch oven and bring mixture to a boil. reduce heat to low; simmer until chowder is thicker and the color deepens, about 45 minutes.
• stir 6 ounces of crabmeat, paprika, and heavy cream into chowder. season with salt and pepper to taste; garnish with green onions and a pinch of cayenne pepper.