Description
Indulge in the rich flavors of Bobby Flay’s Crab & Corn Chowder, a creamy and hearty soup perfect for any occasion.
Ingredients
Scale
Main Soup:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 small red bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups chicken or seafood stock
- 2 cups fresh or frozen corn kernels
- 1 cup heavy cream
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- 8 ounces lump crab meat
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh parsley
- Juice of 1/2 lemon
Instructions
- Sauté Aromatics: In a large pot, heat butter and olive oil. Sauté onion, celery, and red bell pepper until softened. Add garlic.
- Create Roux: Sprinkle in flour and stir to form a roux. Gradually whisk in stock and bring to a simmer.
- Add Ingredients: Stir in corn, smoked paprika, cayenne, salt, and pepper. Simmer until slightly thickened.
- Finish Soup: Stir in cream, then gently fold in crab meat. Simmer until heated through. Finish with lemon juice, chives, and parsley.
- Serve: Adjust seasoning as needed. Serve hot with bread or crackers.
Notes
- Roasting corn before adding enhances flavor.
- Substitute half-and-half for a lighter version or use vegetable stock for a pescatarian option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 690mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg
