Description
This rich and comforting Crab & Corn Chowder by Bobby Flay combines sweet corn, tender crab meat, and aromatic vegetables in a creamy broth, perfect for a cozy meal.
Ingredients
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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
- Heat vegetables: Heat olive oil in a large pot over medium heat. Add onion, celery, and red bell pepper, and sauté for 4-5 minutes, or until softened.
- Add garlic: Add garlic and cook for another 30 seconds, until fragrant.
- Simmer base: Stir in the corn kernels, chicken broth, and paprika. Bring to a simmer and cook for 10 minutes.
- Add cream: Add the heavy cream and simmer for an additional 5 minutes.
- Incorporate crab: Gently fold in the crab meat and butter. Let it simmer for another 3-4 minutes, allowing the flavors to combine.
- Season and finish: Season with salt and pepper to taste, then stir in lemon juice.
- Serve: Ladle the chowder into bowls and garnish with fresh parsley.
Notes
- Use fresh or frozen corn kernels as available.
- Preferably use lump or jumbo crab meat for best texture.
- Adjust seasoning with salt and pepper to taste.
