Description
This Crab and Corn Chowder is a luxurious, creamy soup bursting with the sweetness of fresh corn, the delicate brininess of lump crab meat, and the smoky depth of paprika. Inspired by Bobby Flay’s approach to layering flavors, this chowder is rich, comforting, and perfect for a cozy night in or an elegant appetizer.
Ingredients
For the Base:
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small onion, finely chopped
- 1 stalk celery, finely chopped
- 1/2 red bell pepper, finely chopped
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour (or cornstarch for gluten-free)
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for heat)
- 4 cups chicken or seafood broth
- 2 cups fresh or frozen corn kernels
- 1 large potato, diced
- 1 bay leaf
- 1 tsp Old Bay seasoning
- 1/2 tsp thyme (fresh or dried)
- 1/2 cup dry white wine (optional, for depth)
For the Creamy Finish:
- 1 1/2 cups heavy cream
- 1 lb lump crab meat
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
For Serving:
- Sliced green onions, for garnish
- Crusty bread or oyster crackers, for dipping
- Extra Old Bay seasoning, for a finishing touch
Instructions
1. Sauté the Aromatics
- In a large heavy-bottomed pot, heat olive oil and butter over medium heat.
- Add onion, celery, and red bell pepper. Sauté for 4-5 minutes until softened.
- Stir in garlic, smoked paprika, and cayenne (if using). Cook for 30 seconds until fragrant.
2. Build the Chowder Base
- Sprinkle flour over the vegetables and stir continuously for 1-2 minutes to cook off the raw flour taste.
- Slowly whisk in broth, ensuring no lumps form.
- Add corn, potatoes, bay leaf, Old Bay seasoning, and thyme.
- Pour in white wine (if using) and bring the mixture to a gentle simmer.
- Cook uncovered for 15-20 minutes, stirring occasionally, until potatoes are tender.
3. Add the Creamy Elements
- Reduce heat to low and stir in heavy cream.
- Gently fold in lump crab meat and Worcestershire sauce.
- Simmer for 5-7 minutes, allowing flavors to meld. Do not boil.
4. Finish and Serve
- Remove bay leaf and stir in fresh lemon juice and parsley.
- Taste and adjust seasoning with salt and black pepper.
- Ladle into bowls and garnish with sliced green onions and a sprinkle of Old Bay.
- Serve hot with crusty bread or oyster crackers.
Notes
- For extra depth, roast or char the corn before adding it to the chowder.
- For a thinner chowder, add more broth. For a thicker consistency, mash some of the potatoes.
- Make it spicy by increasing the cayenne or adding diced jalapeños.
- For a gluten-free version, use cornstarch instead of flour.
- Leftovers taste even better! Store in the fridge for up to 3 days or freeze before adding the cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American, Seafood