Creole Crab and Corn Chowder

Health score
4%
Creole Crab and Corn Chowder
85 min.
6
136kcal

Suggestions


Welcome to a culinary journey that brings the vibrant flavors of the South right to your kitchen! Our Creole Crab and Corn Chowder is a delightful blend of fresh ingredients and bold spices, perfect for those who crave a taste of coastal cuisine. This hearty soup is not just a meal; it's an experience that warms the soul and tantalizes the taste buds.

Imagine the rich aroma of sautéed onions, jalapeños, and celery wafting through your home as you prepare this dish. The sweetness of fresh corn kernels pairs beautifully with tender crabmeat, creating a symphony of flavors that dance on your palate. With a touch of cayenne pepper and a sprinkle of Spanish paprika, this chowder offers just the right amount of kick, making it an exciting starter or a comforting snack.

Whether you're hosting a dinner party or simply enjoying a cozy night in, this chowder is sure to impress. It's not only delicious but also surprisingly easy to make, taking just 85 minutes from start to finish. Plus, with only 136 calories per serving, you can indulge without the guilt. So grab your Dutch oven and blender, and let’s dive into this delightful recipe that celebrates the essence of Creole cooking!

Ingredients

  • tablespoons butter 
  • pinch cayenne pepper 
  • 0.5 cup celery diced
  • 0.5 pound corn kernels sweet
  • ounces crab meat fresh
  • 1.5 tablespoons flour all-purpose
  • cloves garlic peeled
  • bunch green onion thinly sliced for garnish
  • 0.3 cup heavy cream 
  • 0.5 cup jalapeño peppers chopped
  • 0.5 cup onion diced
  • teaspoon paprika sweet spanish (preferably )
  • pinch salt 
  • 0.5 teaspoon seafood seasoning old bay® (such as )
  • cup water 

Equipment

  • blender
  • dutch oven

Directions

  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. Stir seafood seasoning and cayenne pepper into onion mixture; cook for 30 seconds.
  3. Sprinkle flour over onion mixture; cook and stir until mixture is slightly thickened, about 2 minutes.
  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. Place 1 cup water, 1/2 pound corn kernels, and garlic into a blender. Cover and puree until smooth.
  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. 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.

Nutrition Facts

Calories136kcal
Protein19.9%
Fat51.76%
Carbs28.34%

Properties

Glycemic Index
54.17
Glycemic Load
1.6
Inflammation Score
-6
Nutrition Score
9.3621738889943%

Flavonoids

Apigenin
0.24mg
Luteolin
0.19mg
Isorhamnetin
0.67mg
Kaempferol
0.16mg
Myricetin
0.02mg
Quercetin
3.56mg

Nutrients percent of daily need

Calories:136.1kcal
6.81%
Fat:8.14g
12.52%
Saturated Fat:4.83g
30.2%
Carbohydrates:10.03g
3.34%
Net Carbohydrates:8.38g
3.05%
Sugar:3.11g
3.45%
Cholesterol:33.15mg
11.05%
Sodium:364.22mg
15.84%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.04g
14.08%
Vitamin B12:2.58µg
42.92%
Selenium:11.86µg
16.94%
Vitamin C:13.89mg
16.84%
Copper:0.31mg
15.29%
Vitamin K:14.48µg
13.79%
Zinc:1.94mg
12.96%
Vitamin A:620.59IU
12.41%
Folate:41.02µg
10.25%
Phosphorus:100.6mg
10.06%
Manganese:0.14mg
6.96%
Vitamin B6:0.14mg
6.96%
Fiber:1.64g
6.57%
Magnesium:25.83mg
6.46%
Potassium:204.35mg
5.84%
Vitamin B2:0.1mg
5.76%
Vitamin B3:1.02mg
5.08%
Vitamin E:0.66mg
4.37%
Vitamin B1:0.06mg
3.99%
Calcium:37.78mg
3.78%
Iron:0.64mg
3.54%
Vitamin B5:0.35mg
3.5%
Vitamin D:0.16µg
1.06%
Source:Allrecipes