Creole Crab and Corn Chowder

Ingredients

• 2 tablespoons butter
• 0.5 cups diced onion
• 0.5 cups chopped jalapeno peppers
• 0.5 cups diced celery
• 1 pinch salt
• 0.5 teaspoons seafood seasoning , such as Old Bay®
• 0.25 teaspoons cayenne pepper
• 1.5 tablespoons all-purpose flour
• 2.5 cups water
• 0.5 pounds sweet corn kernels
• 2 ounces fresh crabmeat
• 1 cup water
• 0.5 pounds sweet corn kernels
• 2 cloves peeled garlic
• 6 ounces fresh crabmeat
• 0.25 cups heavy cream
• 1 teaspoon Spanish paprika , preferably sweet
• 1 bunch thinly sliced green onion for garnish
• 1 pinch cayenne pepper

Instructions

1. 1

   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.

2. 2

   Stir seafood seasoning and cayenne pepper into onion mixture; cook for 30 seconds.

3. 3

   Sprinkle flour over onion mixture; cook and stir until mixture is slightly thickened, about 2 minutes.

4. 4

   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.

5. 5

   Place 1 cup water, 1/2 pound corn kernels, and garlic into a blender. Cover and puree until smooth.

6. 6

   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.

7. 7

   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.