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Creole Crab and Corn Soup

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PREP TIME
25 min
COOKING TIME
60 min
TOTAL TIME
85 min
SERVINGS
6 servings
Dinner
Creole Crab and Corn Soup
Ingredients
  • 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
Instructions
1
Heat the butter in a large, heavy pot over an average heat setting; add the onion, jalapeno peppers, celery, and a small amount of salt. Allow these ingredients to soften and become translucent, taking around 7 to 10 minutes.
2
Next, add the seafood seasoning and cayenne pepper into the onion mixture; cook for a short period of 30 seconds.
3
Sprinkle flour over the onion mixture and continue to cook, stirring constantly until the mixture thickens slightly, approximately 2 minutes.
4
Now, combine 2.5 cups of water, half a pound of corn kernels, and two ounces of crabmeat into the onion mixture; increase the heat to a higher setting and bring the mixture to a gentle simmer.
5
In a separate container, combine 1 cup of water, half a pound of corn kernels, and garlic. Cover the container and blend until everything is smooth.
6
Pour this blended mixture into the pot with the onion mixture, then bring it to a rolling boil. Reduce the heat to a low setting and let the chowder simmer for 45 minutes, allowing it to thicken and deepen in color.
7
Finally, stir in six ounces of crabmeat, paprika, and heavy cream into the chowder. Season with salt and pepper to taste; garnish with green onions and a small amount of cayenne pepper.