Creole Crab and Corn Chowder

Recipe View 10 mins In a Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the onion, jalapeño peppers, celery, and a pinch of salt. Cook, stirring occasionally, until the onions are softened and translucent, about 7-10 minutes.

Recipe View 1 mins Stir in the Creole seafood seasoning and cayenne pepper. Cook for another 30 seconds, allowing the spices to bloom and release their fragrance.

Recipe View 2 mins Sprinkle the flour over the onion mixture. Cook, stirring constantly, until the flour is fully incorporated and the mixture is slightly thickened, about 2 minutes.

Recipe View 5 mins Pour in 2 1/2 cups of vegetable broth, reserving 1/2 pound of corn kernels and 2 ounces of crabmeat. Increase the heat to medium-high and bring to a simmer. (5 minutes)

Recipe View 2 mins While the chowder simmers, combine 1 cup of water (or broth), the remaining 1/2 pound of corn kernels, and the garlic cloves in a blender. Cover and puree until completely smooth.

Recipe View 45 mins Pour the corn puree into the Dutch oven. Bring the mixture back to a gentle boil, then reduce the heat to low. Simmer, uncovered, until the chowder has thickened and the color has deepened, about 45 minutes, stirring occasionally to prevent sticking.

Recipe View 5 mins Gently stir in the remaining 6 ounces of crabmeat, sweet Spanish paprika, and heavy cream. Season with salt and freshly ground black pepper to taste. Garnish with thinly sliced green onions and a pinch of cayenne pepper, if desired. Serve immediately. (5 minutes)