Description
Ideally you would make this in the middle of summer with ears of fresh, sweet-as-sugar corn. You can also make a perfectly fine version of this chowder using a premium-quality, extra-sweet, frozen corn.
Ingredients
- 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.
Prep Time: 25 mins
Cook Time: 1 hr
Total Time: 1 hr 25 mins
Servings: 6