Description
A rich and comforting chowder featuring sweet corn, tender lump crab meat, and a creamy, flavorful broth with a hint of spice. Inspired by Bobby Flay, this soup is perfect for cozy dinners or impressing guests with bold, coastal flavors.
Ingredients
Scale
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 3 cups corn kernels (fresh or frozen)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 2 cups seafood stock
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 lb lump crab meat (fresh or canned)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, celery, and garlic. Sauté until softened, about 5-7 minutes.
- Stir in corn, smoked paprika, cayenne, thyme, and rosemary. Cook for 2 minutes.
- Pour in seafood stock and bring to a simmer. Let cook for 10-12 minutes.
- Add heavy cream and milk. Simmer for 5 more minutes, stirring occasionally.
- Fold in crab meat gently and cook for an additional 3 minutes.
- Season with salt and pepper to taste. Stir in parsley.
- Serve hot with crusty bread or crackers.
Notes
- Use fresh crab meat for best flavor, but canned works well too.
- Adjust cayenne pepper for more or less spice.
- To thicken the chowder, blend a small portion and stir it back in.
- Garnish with extra parsley or a drizzle of cream for presentation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 115mg