Description
A delicious and hearty soup combining the sweetness of corn with the subtle brininess of fresh crab, perfect for family dinners and gatherings.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 1 teaspoon Creole seasoning (plus more for garnish)
- 1/4 teaspoon smoked paprika
- 2 cups fresh or frozen corn kernels
- 2 cups seafood or chicken broth
- 1 cup heavy cream
- 1/2 cup whole milk
- 8 oz lump crab meat, picked over for shells
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and celery, and sauté until softened, about 5 minutes.
- Stir in the garlic, Creole seasoning, and smoked paprika. Cook for 1 minute until fragrant.
- Add the corn kernels and pour in the broth. Bring the mixture to a simmer and cook for 10 minutes.
- Stir in the heavy cream and milk. Allow it to simmer gently for another 5 minutes.
- Gently fold in the crab meat and season with salt and pepper to taste. Heat through for 2–3 minutes.
- Ladle the chowder into bowls and top with green onions, fresh parsley, and a light dusting of Creole seasoning.
Notes
Serve hot with crusty bread or crackers. Can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg
Keywords: chowder, creole, crab, soup, seafood