Description
Warm up with Bobby Flay’s Crab & Corn Chowder! Sweet corn and tender crab in a creamy, comforting broth. This easy 40-minute recipe is perfect for cozy dinners and impressing guests alike.
Ingredients
- 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)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 pound crab meat (preferably lump or jumbo)
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice
- 1 tablespoon butter
Instructions
1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the finely chopped onion, celery, and red bell pepper. Cook for about 5-6 minutes, stirring occasionally, until the vegetables are softened and the onion becomes translucent.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the corn kernels to the pot and cook for 4-5 minutes, stirring occasionally, until some kernels are slightly golden.
4. Pour in the chicken broth and bring the mixture to a gentle boil. Reduce heat and simmer for about 10 minutes.
5. Stir in the heavy cream and paprika, then season with salt and pepper to taste. Let the chowder simmer for another 5 minutes without boiling vigorously.
6. Gently fold in the crab meat and cook just until warmed through, about 2-3 minutes.
7. Remove from heat and stir in the butter and lemon juice. Taste and adjust seasoning as needed.
8. Ladle into bowls and garnish with fresh chopped parsley before serving.
Notes
Use fresh or frozen corn—if using frozen, no need to thaw beforehand.
Don’t overcook the crab meat to preserve its delicate texture and flavor.
For a richer flavor, sauté the vegetables in butter instead of olive oil.
Add a pinch of cayenne pepper if you like a little heat.
Serve with crusty bread or oyster crackers for a classic chowder experience.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 95mg