Best 2 Creole Corn Chowder Recipes

Are you craving a hearty and comforting soup that captures the essence of Creole cuisine? Look no further than Creole corn chowder, a delectable dish that explodes with bold flavors and a creamy texture. This Louisiana specialty combines the sweetness of corn with a medley of aromatic spices, creating a soup that is both heartwarming and satisfying. Whether you're a seasoned cook or just starting out, this comprehensive guide will take you on a culinary journey, providing you with step-by-step instructions, tips, and variations to create the ultimate Creole corn chowder in the comfort of your own kitchen. So, gather your ingredients, prepare your taste buds, and let's embark on a delicious adventure with this classic Creole dish.

Here are our top 2 tried and tested recipes!

CREOLE CRAB AND CORN CHOWDER

Creole Crab and Corn Chowder image

Ideally you would make this in the middle of summer with ears of fresh, sweet-as-sugar corn. You can also make a perfectly fine version of this chowder using a premium-quality, extra-sweet, frozen corn.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 1h25m

Yield 6

Number Of Ingredients 19

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

Steps:

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.

Nutrition Facts : Calories 196.9 calories, Carbohydrate 21.8 g, Cholesterol 45.8 mg, Fat 9 g, Fiber 3.9 g, Protein 10.5 g, SaturatedFat 4.9 g, Sodium 217 mg, Sugar 4.4 g

CREOLE CORN CHOWDER

Creole Corn Chowder image

Spicy and sweet - a delicious twist on traditional corn chowder. From Joe Simmer's Creole Slow Cookin' cookbook with a few changes for our tastes. I often dice the vegetables (except carrots and potatoes which I chop while the bacon is cooking) the day before cooking to save time. It's a lot of chopping but sooooo worth it! Enjoy!

Provided by Candy C

Categories Chowders

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

4 slices bacon
1 onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 celery ribs, diced
1 teaspoon garlic, minced
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 bay leaf, crushed
1/2 teaspoon thyme
1 teaspoon kosher salt
1/4 lb tasso, chopped (or smoked sausage or ham if you can't get tasso)
2 large carrots, diced
1/2 lb red potatoes, chopped
1 lb corn kernel, frozen, thawed
2 (14 1/2 ounce) cans creamed corn
1 (14 1/2 ounce) can chicken stock or 1 (14 1/2 ounce) can chicken broth
1 cup heavy cream
3 green onions, chopped

Steps:

In a large skillet over medium heat, fry the bacon until crisp and set aside.
Saute the onion, bell peppers, and celery in 2 tablespoons bacon drippings 10 minutes, stirring occasionally.
Add the minced garlic, black and cayenne pepper, bay leaf, thyme, salt, and tasso and cook for 1 minute.
While the vegetables are sauteeing, add the crumbled cooked bacon, carrots, potatoes, corn, creamed corn and chicken stock to your crock pot.
Transfer the sauteed veggie mixture to the crock pot.
Stir to mix, cover and cook on high for 6-7 hours.
Turn crock pot to high and add the cream and green onion and cook an additional 30 minutes.

Tips:

Use fresh, sweet corn. This will give your chowder the best flavor.
Don't overcook the corn. You want it to be tender, but not mushy.
Use a good quality stock. This will also add flavor to your chowder.
Don't be afraid to add some spice. A little bit of cayenne pepper or chili powder can really liven up the chowder.
Serve the chowder with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Creole corn chowder is a delicious and easy-to-make soup that is perfect for a cold day. It is also a great way to use up leftover corn on the cob. With its creamy broth, tender corn, and flavorful spices, this chowder is sure to be a hit with your family and friends.