Quinces are an excellent addition to applesauce since they simmer down to a delicious sweetness. I offer it as a side dish with duck or hog roast.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
| Calories | 197 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 4 g |
| Protein | 11 g |
| Saturated Fat | 5 g |
| Sodium | 217 mg |
| Sugars | 4 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I did not add ½ cup of jalapeños. That’s insane. Jalapeños are capricious, sometimes really hot, sometimes pretty mild. I was going to use one of those little can of chopped peppers but I added ½ jalapeño instead. I also use veggie broth. I’m from Maryland so I added extra Old Bay. It’s awesome. I think the ½ cup maybe should be ½ tablespoon? I used frozen corn and fresh crab. I also added diced potatoes because it’s chowder. Never heard of chowder without potatoes, maybe it’s a New England thing
Absolutely Fantastic! Left out the jalapeños because one family member dislikes them. So, I added more Old Bay and cayenne pepper. Sautéed onions in 2 pieces of slab bacon, because I’m from the South. Otherwise, followed the recipe as is and I will definitely not only have this in August, but also on a cold winter day! It’s a staple now! Just Yummy! Thanks, Chef
Wow, made this for Mardi Gras . Wasn’t sure how it would turn out since I used frozen corn and store (Colorado) only had canned lump crab, but it was great. I didn’t want to over spice my kids so used about 1/2 of a large jalapeno and rest all chopped green pepper. I really like how this turned out and the blending of corn /garlic is genius.
Make sure to use real crab.
Very easy to make. I did use canned crab and 1 8oz. Package of imitation lobster meat and it came out wonderfully. I might also add cajun seasoning next time instead of the seafood seasoning. A definite must make again!
Followed the recipe & didn’t change a thing beside doubling up on the jalapenos. Came out great and everyone loved it. My family loves HOT. No left-overs!
Good base recipe but I changed it up just a tad to my liking. I cut the crab back to about 3 oz total so that it didn’t overwhelm the corn (it’s summer so I grilled fresh sweet corn and wanted that to be a bit more of the star of the dish). I used chicken broth instead of water (as suggested), doubled the cream and the celery, mixed in equal parts red, yellow & orange sweet peppers with one jalapeno (to soften the bite a bit), used only one garlic clove and doubled the cream. Absolute home run with our dinner guests.
Really good recipe. I made the following adjustments. Added 2 medium sized potatoes. 3 teaspoons of old bay seasoning. Added 1 tablespoon of sugar Suggest you adjust jalapenos according to taste. As some jalapenos are hotter than some. Will definitely do this recipe again.
This meal is to die for delicious. Yummy comfort food with the right amount of heat. Love the creaminess that the purée adds. I used frozen corn and canned Blue Star crab. Can’t wait until this summer to use fresh corn and fresh crab. I brought extras to my neighbors and they also raved about it. Another home run, Chef John!
just made it. I cut the jalapeños in have, removed the seeds and ribs and the heat was just perfect. I also substituted chicken broth for the water and cajun seasoning for the old bay. Loved it – will make this again.
After reading everyone’s reviews, i decided to omit the hot, spicy items. I finely chopped a large bell pepper, and we all loved it so much! This is definitely one to make again. Play with the recipe and make it your own.
I made this and used 1/4 teaspoon of jalapeño powder and it was plenty spicy! Otherwise used rest of ingredients as stated and we enjoyed it with fresh biscuits.
Lol. I haven’t made this yet but definitely in my “on deck” list. Y’all know that removing the seeds and ribs from the jalapeños tames the heat,yeah? Know your ingredients!
This was a hit. Made it for everyone at work and most everyone had seconds. Don’t be afraid of the jalapeños. I used 3 jalapeños that I seeded and deveined. I added red pepper flakes 1/2 tsp of cumin and a few dashes of Tabasco. No one complained about the spice and everyone thought it was perfect. Topped each serving with shredded cheddar cheese and sliced green onion. Thanks Chef John. Another home run.
Easy to make. Both my hubby and son liked it. I used some flank crab and some leg crab. Next time I will only use the leg crab.
We loved this. I used just jalapenos and most of the heat cooked out leaving the soup slightly spicy. Given the cost of crab and how much I loathe picking crab, I may try to do this recipe with shrimp or bay scallops. We have great corn here so I always freeze some just for using in corn chowders.
A little spiced, but good. Watch out for those jalapeños.
All the suggestions made in the comments were on target. Thanks to all. I made the modification because I’m a wimp when to comes to hot food. I used no “hot” ingredients, but a teaspoon of black pepper and it was enough for us wimps.
I made this tonight. It was awesome! I didn’t use jalapeños. I used green pepper. Everywhere that the recipe used water, I used chicken broth. I added 2 bay leaves to it while it simmered and removed them before serving.
I was looking for a chowder recipe to make with left over seafood from a seafood boil I hosted this past weekend. I made the recipe exactly except along with crab, I added shrimp, lobster and scallops. It is the best chowder I have ever had! Chef John is the best. I’ve made lots of his recipes , and they are all fantastic!
This was great. Medium spicy when made as directed. Husband loved it and no leftovers.