Creole Crab and Corn Chowder

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

Directions

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.