Description
Bobby Flay’s delicious crab and corn chowder combines rich flavors from fresh crab, vegetables, smoked paprika, and a creamy broth for a comforting, hearty dish.
Ingredients
Scale
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, diced
- 1 small red bell pepper, diced
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 2 tbsp all-purpose flour
- 3 cups chicken or seafood stock
- 1 cup heavy cream
- Fresh lump crabmeat (or high-quality canned crab, drained)
Instructions
- Sauté the Aromatics: In a pot, melt the butter and olive oil over medium heat. Add chopped onion, celery, and red bell pepper. Cook for 5-7 minutes until onions are translucent.
- Add the Garlic and Spices: Stir in minced garlic, smoked paprika, and cayenne pepper (if using). Cook for 30 seconds until fragrant.
- Create the Roux: Sprinkle in the flour and stir to coat vegetables. Cook for 2-3 minutes until flour takes on a light golden color.
- Pour in the Stock: Slowly whisk in the chicken or seafood stock to avoid clumps. Bring to a simmer.
- Stir in the Cream: Once the mixture has thickened slightly, add the heavy cream. Reduce heat to low and simmer for another 10 minutes, stirring occasionally. Avoid boiling the cream.
Notes
- Fresh lump crabmeat is ideal for this chowder, but canned crab (well-drained) can also be used.
- Adjust the cayenne pepper according to your preferred spice level.
- For a lighter version, substitute half-and-half for heavy cream.
- Simmer the chowder slowly to allow flavors to meld and ensure the cream doesn’t split.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg