Description
Indulge in the rich flavors of Bobby Flay’s Crab & Corn Chowder, a decadent and creamy seafood soup that is perfect for any season. This hearty chowder is loaded with lump crab meat, sweet corn, and tender potatoes, all simmered in a flavorful broth and finished with a touch of cream. Serve it with crusty bread or oyster crackers for a satisfying meal that will warm you from the inside out.
Ingredients
Scale
Base:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Vegetables:
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, finely chopped
- 1 medium red bell pepper, diced
Add-ins:
- 2 cups fresh or frozen corn kernels
- 2 medium Yukon gold potatoes, peeled and diced
Liquids:
- 4 cups seafood stock or low-sodium chicken broth
- 1 teaspoon Old Bay seasoning
- 1 cup heavy cream
- 1/2 cup whole milk
Protein:
- 12 oz lump crab meat, picked over for shells
Garnish and Seasoning:
- 2 tablespoons fresh chives, chopped
- Salt and black pepper to taste
- Dash of hot sauce (optional)
Instructions
- Sauté Vegetables: In a large pot, heat butter and olive oil. Add onion, garlic, celery, and bell pepper. Cook until soft.
- Add Ingredients: Stir in corn, potatoes, and Old Bay. Pour in stock, simmer until potatoes are tender.
- Finish Chowder: Stir in cream and milk. Fold in crab meat, season with salt, pepper, and hot sauce. Garnish with chives.
Notes
- For a thicker chowder, mash some potatoes in the pot.
- You can use canned or frozen crab if fresh isn’t available.
- Serve with crusty bread or oyster crackers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 95mg
