Creole Crab and Corn Chowder

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

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.