Description
Bobby Flay Crab Corn Chowder is a creamy and flavorful dish featuring fresh corn and lump crab meat.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups fresh corn kernels (or frozen)
- 2 medium potatoes, diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 pound lump crab meat, picked over for shells
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
- Chopped chives or parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic, cooking until the onion becomes translucent, about 5 minutes.
- Stir in the corn and diced potatoes, cooking for an additional 5 minutes.
- Add the chicken or vegetable broth to the pot, bringing the mixture to a boil.
- Reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Stir in the heavy cream and return to a gentle simmer.
- Carefully fold in the lump crab meat, being cautious not to break it up too much.
- Add fresh thyme, salt, and pepper to taste, stirring gently to combine.
- Let the chowder heat for an additional 5 minutes on low heat.
- Ladle the chowder into bowls and garnish with chopped chives or parsley.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg