Description
Bobby Flay’s Crab Corn Chowder is a comforting blend of sweet crab meat and fresh corn in a creamy base. This dish captures the essence of coastal dining, perfect for any occasion.
Ingredients
Scale
- 2 cups fresh lump crab meat
- 2 cups sweet corn kernels
- 2 cups peeled and diced Yukon Gold potatoes
- 1 diced yellow onion
- 2 minced garlic cloves
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cups vegetable or chicken broth
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 cup heavy cream
- Salt to taste
- Pepper to taste
- Fresh parsley or chives for garnish
Instructions
- In a large pot over medium heat, add a tablespoon of olive oil and one tablespoon of butter. Once melted, add one diced onion and two minced garlic cloves. Sauté for about 5 minutes, or until the onion is translucent and fragrant.
- Next, add two cups of peeled and diced Yukon Gold potatoes and two cups of fresh corn kernels to the pot. Stir them in with the onions and garlic, allowing them to cook for about 3-4 minutes.
- Pour in four cups of vegetable or chicken broth, add two bay leaves, and a couple of sprigs of fresh thyme. Bring the mixture to a simmer and let it cook for about 15-20 minutes, or until the potatoes are tender.
- Once the potatoes are soft, remove the bay leaves and thyme. Stir in one cup of heavy cream and season the chowder with salt and pepper to taste. Allow it to heat through for another 5 minutes.
- Finally, gently fold in two cups of fresh lump crab meat, being careful not to break the lumps too much. Let it warm for an additional 3-5 minutes over low heat, allowing the crab to absorb the flavors.
- Serve the chowder hot, garnished with a sprinkle of fresh parsley or chives. Accompany it with a slice of crusty bread for dipping!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 70 mg
Keywords: Use the freshest crab and corn for the best flavor. If using frozen corn, make sure it’s thawed and drained. Adjust the consistency with more broth or cream as needed.