Description
Bobby Flay’s crab corn chowder delivers a luxurious coastal feast with sweet corn and tender crab meat. Creamy broth and bold seasonings create a memorable seafood experience you’ll savor down to the last spoonful.
Ingredients
Scale
Protein:
- 1 cup white crabmeat
Vegetables:
- 1 yellow onion, diced
- 1 carrot, diced
- 1 medium-sized potato, diced
- 1½ cups sweet corn, drained and rinsed
Seasonings and Liquids:
- 2 tablespoons (30 milliliters) extra-virgin olive oil
- 1 tablespoon (15 milliliters) all-purpose flour
- 1 teaspoon (5 milliliters) salt
- 3 cups (710 milliliters) chicken stock
- ¼ cup (60 milliliters) crème fraîche
- 1 handful chives, roughly chopped
Instructions
- Peel and dice onions, carrots, and potatoes into uniform ½-inch (1.27 centimeters) cubes for consistent cooking.
- Heat extra-virgin olive oil in a large pot over medium-high temperature until shimmering.
- Sauté onions until translucent and slightly softened, approximately 2-3 minutes.
- Add diced potatoes and carrots to the pot, stirring continuously to prevent sticking and ensure even cooking for 5 minutes.
- Sprinkle all-purpose flour evenly over the vegetables, thoroughly mixing to create a light coating that will help thicken the chowder.
- Season with salt, then gradually pour in chicken stock, creating a smooth liquid base.
- Gently incorporate fresh crab meat and sweet corn kernels, stirring carefully to distribute ingredients evenly.
- Simmer the mixture for 30 minutes, allowing flavors to meld and vegetables to become tender.
- Remove pot from heat and slowly stir in crème fraiche, returning to low heat and cooking for an additional 5 minutes to integrate the cream.
- While chowder is finishing, finely chop fresh chives for garnishing.
- Ladle the hot chowder into serving bowls and sprinkle chopped chives on top for a fresh, aromatic finish.
Notes
- Scoop out some chowder before blending to maintain chunky potato pieces for added texture.
- Taste and sprinkle extra salt gradually to prevent over-seasoning.
- Cayenne pepper adds a gentle warmth without overwhelming the delicate seafood flavors.
- Yukon gold or red potatoes bring unique creaminess and structural integrity to the dish.
- Immersion blender works best for creating smooth, velvety sections while keeping some ingredients whole.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 200 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 30 mg