Description
Bobby Flay’s Crab & Corn Chowder is a rich and creamy soup that combines the sweet flavors of fresh corn and tender lump crab meat. This comforting chowder features a medley of sautéed vegetables, a hint of paprika, and a splash of lemon juice for brightness, making it a perfect dish for any seafood lover.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1/2 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 1/2 cup red bell pepper, finely chopped
- 2 cloves garlic, minced
Main Ingredients
- 4 cups corn kernels (fresh or frozen)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 pound crab meat (preferably lump or jumbo)
Seasonings & Garnish
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice
- 1 tablespoon butter
Instructions
- Saute Vegetables: Heat olive oil in a large pot over medium heat. Add finely chopped onion, celery, and red bell pepper. Sauté for 4 to 5 minutes until the vegetables are softened and fragrant.
- Add Garlic: Add minced garlic to the pot and cook for an additional 30 seconds to release its aromatic flavors without browning.
- Add Corn and Broth: Stir in the corn kernels, chicken broth, and paprika. Increase the heat and bring the mixture to a simmer. Cook for 10 minutes to meld the flavors and soften the corn.
- Incorporate Cream: Add the heavy cream to the pot and simmer gently for 5 more minutes, enriching the chowder’s texture and taste.
- Add Crab and Butter: Carefully fold in the lump crab meat along with butter. Allow the chowder to simmer for another 3 to 4 minutes, letting the flavors combine without breaking up the crab.
- Season and Finish: Season the chowder with salt and freshly ground pepper to taste. Stir in the lemon juice to brighten the flavors and add a subtle citrus note.
- Serve and Garnish: Ladle the chowder into bowls and garnish with chopped fresh parsley for a fresh, herbal finish. Serve hot.
Notes
- Use lump or jumbo lump crab meat for the best texture and flavor.
- Fresh corn is ideal during summer, but frozen corn works well year-round.
- Adjust seasoning with salt, pepper, and lemon juice to taste before serving.
- For a thicker chowder, you can mash some of the corn kernels slightly during cooking.
- This chowder is best served immediately but can be refrigerated for up to 2 days.
