Description
Savor the rich flavors of Bobby Flay’s Delicious Crab & Corn Chowder, a creamy and comforting seafood soup combining sweet corn, tender lump crab meat, and aromatic herbs. Perfect for a cozy meal, this chowder balances smoky spices and fresh parsley for a delightful taste experience.
Ingredients
Scale
Vegetables and Aromatics
- 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)
Spices and Herbs
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 2 tablespoons chopped fresh parsley
Liquids
- 2 cups seafood stock
- 1 cup heavy cream
- 1/2 cup whole milk
Seafood
- 1 lb lump crab meat (fresh or canned)
Seasoning
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion, celery, and minced garlic. Sauté until softened and fragrant, about 5-7 minutes.
- Add Corn and Spices: Stir in the corn kernels, smoked paprika, cayenne pepper, dried thyme, and dried rosemary. Cook for 2 minutes to blend the flavors.
- Simmer with Stock: Pour in the seafood stock and bring the mixture to a simmer. Let it cook for 10-12 minutes to develop the chowder base.
- Add Cream and Milk: Stir in the heavy cream and whole milk. Continue to simmer for 5 more minutes, stirring occasionally to prevent sticking.
- Incorporate Crab Meat: Gently fold in the lump crab meat, being careful not to break it apart. Cook for an additional 3 minutes to heat through.
- Season and Garnish: Season the chowder with salt and freshly ground black pepper to your taste. Stir in the chopped fresh parsley for brightness.
- Serve: Ladle the crab and corn chowder into bowls and serve hot, ideally accompanied by crusty bread or crackers.
Notes
- Use fresh lump crab meat for the best flavor, but high-quality canned crab works well too.
- Adjust the cayenne pepper to control the spice level according to your preference.
- For a thicker chowder, simmer for a few extra minutes or add a roux prior to liquids.
- Seafood stock can be substituted with chicken broth or vegetable broth if unavailable.
- This chowder can be reheated gently on the stovetop; avoid boiling after adding cream to prevent curdling.
