Creamy Crab & Sweet Corn Chowder Comfort
Bobby Flay’s Crab & Corn Chowder is a creamy and rich dish that perfectly balances the sweetness of fresh corn with the delicate flavors of lump crab meat. Infused with paprika and fresh herbs, this chowder offers a comforting and flavorful experience ideal for both casual meals and special occasions. Easy to prepare and versatile, it can be served as a hearty main course or a delicious side paired with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Produce
- 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 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice
Pantry
- 2 tablespoons olive oil
- 2 cups chicken broth
- 1/2 teaspoon paprika
- Salt and pepper to taste
Dairy
- 1 cup heavy cream
- 1 tablespoon butter
Seafood
- 1 pound crab meat (preferably lump or jumbo)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the finely chopped onion, celery, and red bell pepper. Cook and stir for 4 to 5 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds, allowing the aroma to develop but being careful not to burn it.
- Simmer Corn and Broth: Add the corn kernels, chicken broth, and paprika to the pot. Bring the mixture to a gentle simmer and cook for 10 minutes to blend flavors and soften the corn.
- Add Cream: Pour in the heavy cream, stir well, and continue to simmer the chowder for another 5 minutes, which thickens the broth and enhances creaminess.
- Incorporate Crab and Butter: Gently fold in the lump crab meat and tablespoon of butter. Allow the chowder to simmer gently for 3 to 4 minutes so the crab heats through and the butter melts, enriching the flavor.
- Season and Finish: Season the chowder with salt and pepper according to taste, then stir in the fresh lemon juice to brighten the flavors.
- Serve: Ladle the chowder into individual bowls and garnish with chopped fresh parsley for a lovely color contrast and fresh herbal note.
Notes
- Use fresh or frozen corn kernels depending on availability, but fresh corn will provide the best flavor.
- Preferably use lump or jumbo lump crab meat for the best texture and taste in the chowder.
- If desired, substitute heavy cream with half-and-half for a lighter version, though the chowder will be less rich.
- Serve with crusty bread or oyster crackers for a hearty meal.
- Adjust paprika and lemon juice quantities to suit your flavor preferences.
- Leftovers keep well in the refrigerator for up to 2 days; reheat gently to avoid curdling the cream.