why make this recipe
Creole Crab and Corn Chowder is a delicious and comforting dish that combines the sweetness of corn with the rich flavors of crab meat and spices. This chowder brings a taste of New Orleans right into your kitchen, making it perfect for chilly days or a special family dinner. It’s a hearty dish that’s not only satisfying but also easy to prepare.
how to make Creole Crab and Corn Chowder
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
- 2 cups fresh or frozen corn kernels
- 2 cups seafood or chicken broth
- 1 cup heavy cream
- 1/2 cup whole milk
- 8 oz lump crab meat, picked over for shells
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Directions:
- In a large pot, heat butter and olive oil over medium heat. Add diced onion and celery and sauté until softened, about 5 minutes.
- Stir in garlic, Creole seasoning, and smoked paprika. Cook for 1 minute until fragrant.
- Add corn kernels and pour in the broth. Bring to a simmer and cook for 10 minutes.
- Stir in heavy cream and milk. Simmer gently for another 5 minutes.
- Gently fold in the crab meat and season with salt and pepper to taste. Heat through for 2–3 minutes.
- Ladle into bowls and top with green onions, fresh parsley, and a light dusting of Creole seasoning.
how to serve Creole Crab and Corn Chowder
Serve the chowder hot, garnished with sliced green onions and fresh parsley. It pairs well with crusty bread or a simple green salad for a complete meal.
how to store Creole Crab and Corn Chowder
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat until heated through. Avoid boiling to keep the crab tender.
tips to make Creole Crab and Corn Chowder
- Use fresh crab meat for the best flavor, but canned crab works in a pinch.
- Adjust the level of Creole seasoning to fit your spice preference.
- For a thicker chowder, blend a portion of the soup and return it to the pot before adding the crab.
variation
For a vegetarian version, skip the crab and use vegetable broth instead of seafood or chicken broth. You can add other vegetables like bell peppers or potatoes for extra heartiness.
FAQs
Can I use frozen corn instead of fresh corn?
Yes, frozen corn works well and saves time. Just add it directly to the pot without thawing.
Can I freeze the chowder?
It is best to enjoy the chowder fresh, but if you want to freeze it, leave out the crab meat before freezing. Add the crab when reheating.
What can I do if my chowder is too thick?
If the chowder is too thick, just add a little more broth or milk until you reach your desired consistency. Stir well to combine.
Creole Crab and Corn Chowder
Ingredients
For the Chowder
- 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
- 2 cups fresh or frozen corn kernels
- 2 cups seafood or chicken broth
- 1 cup heavy cream
- 1/2 cup whole milk
- 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
Cooking
- In a large pot, heat butter and olive oil over medium heat. Add diced onion and celery and sauté until softened, about 5 minutes.
- Stir in garlic, Creole seasoning, and smoked paprika. Cook for 1 minute until fragrant.
- Add corn kernels and pour in the broth. Bring to a simmer and cook for 10 minutes.
- Stir in heavy cream and milk. Simmer gently for another 5 minutes.
- Gently fold in the crab meat and season with salt and pepper to taste. Heat through for 2–3 minutes.
- Ladle into bowls and top with green onions, fresh parsley, and a light dusting of Creole seasoning.