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Creole Corn Chowder

Creole Corn Chowder

This thick and creamy soup is a meal in itself. Inspired by the cuisine of New Orleans, it includes crab meat and Italian sausage.


  • 1 or 2 Italian sausages
  • 2 Tbsp olive oil
  • 4 Tbsp butter
  • 2 onions, diced small
  • 3 stalks celery, diced small
  • 1 red bell pepper, diced small
  • 1 green bell pepper
  • 1 jalapeño, diced small
  • 1 pack green onions
  • 2 Tbsp Cajun spices, ground
  • 1 bay leaf
  • 2 tomatoes, chopped
  • 6 cloves garlic, minced
  • 4 cups corn kernels
  • 6 cups chicken stock
  • Salt, to taste
  • 1 cup crab meat
  • 4 Tbsp thick cream
  • 4 Tbsp butter, cold


  1. 1

    In a large pot, brown the sausage in olive oil over low heat. Set aside once they’re cooked.

  2. 2

    Add the butter, onion, celery, peppers, and Jalapeño and cook over medium heat for about 12 minutes.

  3. 3

    Chop the green onions. Add the white to the pot and set the green aside. Add the spices and bay leaf.

  4. 4

    Add the tomato, garlic, and 2/3 of the corn. Slice the sausage into rounds and add, along with the chicken stock.

  5. 5

    Meanwhile, purée the remaining 1/3 of the corn in a blender. Add a little water if needed.

  6. 6

    Add the corn purée, crab meat, and cream to the pot. Bring to a boil.

  7. 7

    Add the butter and stir well. Taste to adjust seasoning.

  8. 8

    Serve garnished with the chopped onion greens.