Description
Indulge in the ultimate creamy Crab & Corn Chowder by Bobby Flay, a decadent seafood soup that will warm your soul with every spoonful. Loaded with lump crab meat, sweet corn, and a rich blend of flavors, this chowder is a show-stopper.
Ingredients
Scale
Main Chowder:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 2 tablespoons all-purpose flour
- 3 cups seafood stock or chicken broth
- 2 cups heavy cream
- 2 cups fresh or frozen sweet corn kernels
- 2 medium Yukon gold potatoes, peeled and diced
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 12 oz lump crab meat (picked over for shells)
Garnish:
- 1/4 cup chopped fresh chives or green onions
- 1 tablespoon fresh lemon juice
- Crumbled cooked bacon and additional herbs for garnish (optional)
Instructions
- Sauté Aromatics: In a large soup pot or Dutch oven, heat butter and olive oil over medium heat. Add onion and celery, sauté until softened. Stir in garlic and thyme.
- Add Flour & Stock: Sprinkle in the flour, stir to coat veggies. Gradually whisk in the stock, bring to a simmer.
- Cook Chowder: Add potatoes, corn, paprika, cayenne, salt, and pepper. Simmer until potatoes are tender. Stir in cream and crab meat, cook until heated.
- Finish & Serve: Stir in lemon juice, adjust seasoning. Serve hot, garnished with chives, bacon, and herbs.
Notes
- Use lump crab for best texture and flavor.
- Backfin or claw meat is a budget-friendly alternative.
- For added luxury, drizzle with truffle oil before serving.
- Pair with crusty bread or oyster crackers for a delightful meal.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 470
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 110 mg
