Cajun Crab Chowder

Source: https://www.allrecipes.com/recipe/221269/creole-crab-and-corn-chowder/

Ingredients

• 2 tablespoons avocado oil
• 1/2 cup diced onion
• 1/2 cup chopped pablano peppers
• 1/2 cup diced celery
• 1 pinch salt
• 1/2 teaspoon seafood seasoning (such as Old Bay)
• 1/4 teaspoon cayenne pepper
• 1 1/2 tablespoons AP flour
• 2 1/2 cups water
• 1/2 pound sweet corn kernels
• 2 ounces fresh crabmeat
• 1 cup water
• 1/2 pound sweet corn kernels
• 2 cloves peeled garlic
• 6 ounces fresh crabmeat
• 1 teaspoon Spanish paprika (preferably sweet)
• 1 bunch thinly sliced green onion for garnish
• 1 pinch cayenne pepper

Steps

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, and paprika into chowder. Season with salt and pepper to taste; garnish with green onions and a pinch of cayenne pepper.

Notes

• On 2021 Sep 27 I used imitation krab and it was pretty good.
• On 2021 Oct 01 I used cabuchon, and added it at the beggining. Overall it needed ~1 Tbsp salt, and 1/2 Tbsp sugar, and then needed to simmer for a minute for that to make it into the squash at the end. Ideally I would've added it earlier so it could've penetrated.