Description
Bobby Flay’s Delicious Crab & Corn Chowder is a creamy, flavorful seafood soup featuring sweet corn, tender crab meat, and a blend of aromatic spices. This hearty chowder combines fresh ingredients and a touch of heat from cayenne and smoked paprika, perfect for a comforting meal served hot with crusty bread or crackers.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 3 cups corn kernels (fresh or frozen)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 2 cups seafood stock
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 lb lump crab meat (fresh or canned)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion, celery, and minced garlic. Sauté until softened and fragrant, about 5 to 7 minutes.
- Add spices and corn: Stir in the corn kernels, smoked paprika, cayenne pepper, dried thyme, and dried rosemary. Cook the mixture for 2 minutes to allow the spices to bloom.
- Simmer with seafood stock: Pour in the seafood stock and bring the chowder to a gentle simmer. Let it cook uncovered for 10 to 12 minutes so the flavors meld and the corn softens.
- Add cream and milk: Stir in the heavy cream and whole milk. Continue to simmer for 5 more minutes, stirring occasionally to combine all ingredients smoothly.
- Incorporate crab meat: Gently fold in the lump crab meat, taking care not to break up the chunks. Cook for an additional 3 minutes until the crab is heated through.
- Season and finish: Season the chowder with salt and freshly ground black pepper to taste. Stir in the chopped fresh parsley for a burst of freshness.
- Serve: Serve the crab and corn chowder hot, accompanied by crusty bread or crackers for a satisfying meal.
Notes
- Use fresh corn kernels for the best flavor, but frozen corn works well as a convenient alternative.
- Adjust cayenne pepper according to your preferred spice level.
- Use lump crab meat for a nice texture; canned crab meat can be substituted if fresh is unavailable.
- For a dairy-free version, substitute heavy cream and milk with coconut milk or a plant-based alternative.
- Serve immediately for best taste, or gently reheat leftovers on the stovetop.
