Creole Crab and Corn Chowder

Ingredients and Weight:

• 2 tablespoons unsalted butter
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 2 cloves garlic, minced
• 2 teaspoons dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 4 cups chicken broth
• 1 (15-ounce) can creamed corn
• 1 (15-ounce) can whole kernel corn, drained
• 1 pound lump crabmeat, picked over for shells
• 1 cup half-and-half
• Salt and black pepper to taste

Preparation Time:

20 minutes

Cooking Time:

30 minutes

Difficulty Level:

3 (intermediate)

Preparation Method Steps:

1. In a large pot over medium heat, melt the butter.
2. Add the onion, green bell pepper, and celery and cook until softened, about 5 minutes.
3. Add the garlic, thyme, oregano, and cayenne pepper and cook for 1 minute more.
4. Stir in the chicken broth, creamed corn, and whole kernel corn.
5. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Add the crabmeat and half-and-half.
7. Simmer for 5 minutes more, or until the crab is heated through.
8. Season with salt and black pepper to taste.

Nutritional Information:

• Calories: 300
• Fat: 15g
• Carbohydrates: 30g
• Protein: 25g

Dish Characteristics:

• Creamy and flavorful
• Loaded with sweet corn and tender crabmeat
• Perfect for a comforting meal
• Can be made ahead of time

User Comments:

• "This chowder is simply amazing! The flavors are so rich and satisfying, and the crabmeat is cooked to perfection."
• "I love that I can make this chowder with ingredients I can easily find at the supermarket."
• "This is the perfect dish for a chilly evening. It's warm and comforting, and it always leaves me feeling satisfied."

Special Precautions and Tips:

• Be sure to pick over the crabmeat for any shells before adding it to the chowder.
• If you don't have lump crabmeat, you can use flaked crabmeat instead.
• You can add other vegetables to this chowder, such as potatoes or carrots.
• Serve the chowder with crusty bread or crackers for dipping.