Ingredients
6
6 servings
- •2 tablespoons butter
- •½ cup diced onion
- •½ cup chopped jalapeno peppers
- •½ cup diced celery
- •1 pinch salt
- •½ teaspoon seafood seasoning (such as Old Bay®)
- •¼ teaspoon cayenne pepper
- •1 ½ tablespoons all-purpose flour
- •2 ½ cups water
- •½ pound sweet corn kernels
- •2 ounces fresh crabmeat
- •1 cup water
- •½ pound sweet corn kernels
- •2 cloves peeled garlic
- •6 ounces fresh crabmeat
- •¼ cup heavy cream
- •1 teaspoon Spanish paprika (preferably sweet)
- •1 bunch thinly sliced green onion for garnish
- •1 pinch cayenne pepper
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 197
- Carbohydrate: 22g
- Fat: 9g
- Fiber: 4g
- Protein: 11g
- Sugar: 4g
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