Description
Indulge in the rich and creamy delight of Bobby Flay’s Crab & Corn Chowder, a perfect blend of sweet corn and succulent crab meat that warms the soul. This chowder is not only a crowd-pleaser but also a versatile dish that shines at family dinners, special occasions, or cozy weeknight meals. With a few simple ingredients and straightforward steps, you can create a comforting bowl of chowder that impresses every palate. The harmonious flavors and creamy texture make it an irresistible choice for seafood lovers and novices alike.
Ingredients
- 2 tablespoons of olive oil
- 1/2 cup of chopped onion
- 1/2 cup of chopped celery
- 2 cloves of garlic, minced
- 3 cups of corn kernels (choose fresh or frozen)
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of cayenne pepper
- 1/4 teaspoon of dried thyme
- 1/4 teaspoon of dried rosemary
- 2 cups of seafood stock
- 1 cup of heavy cream
- 1/2 cup of whole milk
- 1 pound of lump crab meat (either fresh or canned)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons of chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and celery until soft, about 5 minutes. Add minced garlic and cook until fragrant.
- Stir in smoked paprika, cayenne pepper, thyme, and rosemary to bloom the spices.
- Add corn kernels and seafood stock; bring to a simmer.
- Gradually mix in heavy cream and whole milk for a creamy base.
- Gently fold in lump crab meat. Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 85mg