Description
Indulge in the rich flavors of Bobby Flay’s Crab & Corn Chowder, a creamy and satisfying soup perfect for any occasion.
Ingredients
Scale
Main Chowder:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion (finely diced)
- 2 cloves garlic (minced)
- 2 celery stalks (diced)
- 1 red bell pepper (diced)
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 3 cups seafood stock (or chicken stock)
- 2 cups heavy cream
- 2 cups fresh or frozen corn kernels
- 8 oz red potatoes (diced)
- 1 pound lump crab meat (picked over for shells)
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh parsley
- juice of 1/2 lemon
Instructions
- Sauté Aromatics: In a large pot, melt butter and olive oil. Sauté onion, garlic, celery, and red bell pepper until softened.
- Add Seasonings: Stir in smoked paprika, cayenne, salt, and black pepper.
- Create Roux: Sprinkle flour over vegetables and cook to create a roux. Slowly whisk in stock, then add cream, corn, and potatoes.
- Simmer: Bring to a simmer and cook uncovered until potatoes are tender and chowder thickens.
- Finish with Crab: Fold in crab meat, cook briefly, then add lemon juice, chives, and parsley.
- Serve: Garnish with optional toppings and enjoy hot.
Notes
- For added richness, stir in a tablespoon of sherry or dry white wine before serving.
- This chowder can be made ahead and reheated gently—avoid boiling to preserve the delicate crab texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 6g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 130mg
