Spicy Corn and Crab Chowder

4 T. butter
1 small onion, chopped
2 ribs celery, chopped
1 large russet (baking) potato, peeled and cut into ½” dice
1 jalapeno pepper, cored and finely diced
½ cup flour
16 oz. (two 8 oz. bottles) clam juice
2 cups half and half
2 cups whole milk
1 tsp. Cajun or Creole seasoning
2 tsp. kosher salt
½ lb. crab or lobster meat
1 cup chopped cilantro
16 oz. pkg. frozen corn kernels, thawed
Garnish: chopped cilantro leaves

In a medium saucepan, heat butter. Saute the onion and celery until soft, about 2-3 minutes. Add the diced potato and jalapeno pepper. Cook on low heat, covered, for 3-4 minutes, until potato is tender. Add flour; stir 1 minute. Stir in the clam juice, half and half, milk, seasoning and salt. Whisk; cover, simmer for 10 minutes on low, whisking often to prevent lumps. Stir in the crab meat or lobster, cilantro and corn. Cook on low for 2 minutes. Taste for seasoning. Ladle in soup bowls and garnish with cilantro. Serves 4-6.

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