Description
This Crab & Corn Chowder by Bobby Flay is a creamy, flavorful soup combining sweet corn and tender crab meat, enhanced with paprika and fresh herbs. Perfect for a hearty dinner or light lunch, it offers a comforting and satisfying meal that pairs wonderfully with crusty bread or as an accompaniment to seafood dishes.
Ingredients
Scale
Vegetables & Aromatics
- 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
- 4 cups corn kernels (fresh or frozen)
Liquids & Dairy
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon butter
Seafood
- 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
Instructions
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add the finely chopped onion, celery, and red bell pepper, cooking for 4-5 minutes until softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds, just until it becomes fragrant but not browned.
- Simmer with corn and broth: Add the corn kernels, chicken broth, and paprika to the pot. Bring the mixture to a gentle simmer and cook for 10 minutes to meld the flavors and soften the corn.
- Add cream: Pour in the heavy cream and continue simmering for an additional 5 minutes to thicken and enrich the chowder.
- Incorporate crab and butter: Gently fold in the crab meat and butter. Allow the chowder to simmer for another 3-4 minutes so the crab can warm through and the flavors meld harmoniously.
- Season and finish: Season with salt and pepper to taste, stir in the fresh lemon juice to brighten the flavors, then remove from heat.
- Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread if desired.
Notes
- Use fresh or frozen corn kernels based on availability; both work well in this chowder.
- For best crab flavor, use lump or jumbo lump crab meat, removing any shell pieces.
- Adjust the consistency by adding more broth if you prefer a thinner chowder.
- Butter adds richness; you can substitute with olive oil for a lighter option.
- Serve immediately for best flavor, but leftovers keep well refrigerated for 1-2 days.