Creole crab and corn chowder

Sweat the holy trinity of onions, peppers and celery in melted butter over medium with a nice pinch of salt, six or seven minutes until softened and the onions turn translucent. Go golden brown for a sweeter profile or stop here for a more savory one.

Add old bay and cayenne, then a rounded tablespoon of flour to form a little roux, and cook the flour about two minutes on medium.

Stir in cold water, or a fish, shellfish, vegetable or chicken stock, then half the corn kernels and two ounces of the crab.

Raise to medium-high and bring to a simmer.

Blend the other half of the corn with a little water and a couple of cloves of garlic and pour that into the pot.

Once it simmers, stir, drop the heat to low and simmer 35 to 40 minutes; it reduces, deepens in colour and thickens.

Finish with a big spoon of sweet Spanish paprika, a big splash of cream and the remaining six ounces of fresh crab, and stir through until the crab is heated and the seasoning is adjusted.

Ladle into a bowl and top with fancy cut green onions and a little pinch of cayenne.