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
  • Directions

  • Step 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.

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  • Step 2

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

  • Step 3

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

  • Step 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.

  • Step 5

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

  • Step 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.

  • Step 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.

  • Tip

    Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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