Creole Crab and Corn Chowder
A delicious and comforting chowder combining sweet corn, rich crab meat, and aromatic spices, perfect for chilly days or family gatherings.
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.
Notes
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. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over medium heat until heated through. Avoid boiling to keep the crab tender. Use fresh crab meat for best flavor, or adjust Creole seasoning to your spice preference.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 28gProtein: 18gFat: 30gSaturated Fat: 15gSodium: 900mgFiber: 3gSugar: 5g
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